Creamy Cauliflower and Roasted Red Pepper Soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 253.1
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 454.9 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 9.0 g
- Protein: 7.3 g
View full nutritional breakdown of Creamy Cauliflower and Roasted Red Pepper Soup calories by ingredient
Introduction
This creamy cauliflower and roasted red pepper soup gets its silky texture from the potatoes so there is no need to add milk or butter! You can substitute veggie broth for the chicken broth for a vegatarian meal! This creamy cauliflower and roasted red pepper soup gets its silky texture from the potatoes so there is no need to add milk or butter! You can substitute veggie broth for the chicken broth for a vegatarian meal!Number of Servings: 5
Ingredients
-
2 T Extra Virgin Oil Olive
1 1/2 large White Onion, medium diced
3 medium Carrots, diced
1 large head Cauliflower, trimmed and sliced
3 medium Potatoes, peeled and cut into 8ths
2 14 oz cans of 99% Fat Free Chicken Broth or Vegetable Broth
2 1/2 cup Water
1 whole Roasted Red Pepper if homemade OR 2 ozs if jarred, diced
1/4 T Black Pepper or to taste
Salt, if needed after cooking
Directions
Add Olive Oil to heated soup pot.
Add onions and sauté until translucent.
Add carrots and continue to cook for another 3-4 minutes, stirring to keep from sticking.
Cook onions and carrots until slightly tender
Add cauliflower.
Stir and cook 1-2 minutes
Add potatoes
Add both cans of broth and enough water to come 1 inch about the vegetables.
Bring to a Boil.
Cover and reduce heat to simmer.
Simmer 30 minutes or until vegetables are soft
Remove from heat
Let stand for 5-10 minutes, covered
With an emersion blender or stick blender, blend until desired consistency. The longer you blender the creamier the soup will get!
Optional: Top with Croutons or a dollop of Fat Free Sour Cream!
Number of Servings: 5
Recipe submitted by SparkPeople user MISSJC.
Add onions and sauté until translucent.
Add carrots and continue to cook for another 3-4 minutes, stirring to keep from sticking.
Cook onions and carrots until slightly tender
Add cauliflower.
Stir and cook 1-2 minutes
Add potatoes
Add both cans of broth and enough water to come 1 inch about the vegetables.
Bring to a Boil.
Cover and reduce heat to simmer.
Simmer 30 minutes or until vegetables are soft
Remove from heat
Let stand for 5-10 minutes, covered
With an emersion blender or stick blender, blend until desired consistency. The longer you blender the creamier the soup will get!
Optional: Top with Croutons or a dollop of Fat Free Sour Cream!
Number of Servings: 5
Recipe submitted by SparkPeople user MISSJC.
Member Ratings For This Recipe
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