Tomato Cauliflower Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 55.3
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 37.9 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.7 g
- Protein: 2.2 g
View full nutritional breakdown of Tomato Cauliflower Soup calories by ingredient
Number of Servings: 4
Ingredients
-
1 (15oz) can of diced tomatoes
2 cups of cauliflower, raw
1/2 cup onion, diced
1/4 cup carrot, diced
1 clove garlic, diced
salt & pepper to taste
1/2 tsp oregano
1/2 tsp basil
1 bay leaf
sprinkle each of thyme and terragon
2 all spice berries, crushed but not ground
water or vegetable stock
balsamic vinegar to taste, about a teaspoon
Directions
Dice onion, carrots and garlic; wash and chop cauliflower; arrange spices.
Saute onion in olive oil until it is transparent; then add carrot and cook another two minutes. Add garlic and cook another minute. Add cauliflower, make sure it is coated in oil, and cook another 3-5 minutes over medium-low heat.
Add can of tomatoes and about 2 cups of water or vegetable stock. Add spices and bay leaf. Add about 1/2 to 1 tsp salt. Bring to a simmer, loosely cover, and cook about an hour. If it reduces too much (from the loose lid), add more water.
Remove from heat, cool, and then puree in a food processor. Heat again, add pepper and vinegar to taste, and add salt if necessary. If it is too thick, add water, 1 Tbsp at a time; if too thin, simmer gently without a lid.
Serving Size: Makes 4 servings, each between half and a full cup
Number of Servings: 4
Recipe submitted by SparkPeople user SPKRAUSE.
Saute onion in olive oil until it is transparent; then add carrot and cook another two minutes. Add garlic and cook another minute. Add cauliflower, make sure it is coated in oil, and cook another 3-5 minutes over medium-low heat.
Add can of tomatoes and about 2 cups of water or vegetable stock. Add spices and bay leaf. Add about 1/2 to 1 tsp salt. Bring to a simmer, loosely cover, and cook about an hour. If it reduces too much (from the loose lid), add more water.
Remove from heat, cool, and then puree in a food processor. Heat again, add pepper and vinegar to taste, and add salt if necessary. If it is too thick, add water, 1 Tbsp at a time; if too thin, simmer gently without a lid.
Serving Size: Makes 4 servings, each between half and a full cup
Number of Servings: 4
Recipe submitted by SparkPeople user SPKRAUSE.
