roasted cauliflower and potato soup (tami's leftover soup)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 248.8
  • Total Fat: 10.1 g
  • Cholesterol: 24.1 mg
  • Sodium: 504.7 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 4.7 g
  • Protein: 10.1 g

View full nutritional breakdown of roasted cauliflower and potato soup (tami's leftover soup) calories by ingredient
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Introduction

This soup is made using leftover roasted cauliflower and potatoes. It is creamy but still has a lot of texture. This soup is made using leftover roasted cauliflower and potatoes. It is creamy but still has a lot of texture.
Number of Servings: 8

Ingredients

    celery
    onion
    cauliflower
    potato
    mushrooms that have been sauteed
    can of evaporated milk
    2 tbs butter
    1 can of chick peas drained and rinsed
    1 can of cream of chicken soup (optional, but really adds to flavor and consistency)
    2-3 cups of water (however much you need to add at the end to make it the thickness you like)
    1/2 cup firm tofu (again optional)
    salt and pepper to taste

Directions

In a large pot add butter and melt. Add chopped onion and celery and mushrooms and cook until tender. In a blender or food processor pulse the roasted cauliflower and potato with a little of the evap milk til smooth. Do this in batches. Process the chick peas and tofu as well. Then process the veggies you sauteed in the butter. Add everything back into the pan and add the cream of chicken soup if you are using it. Salt and pepper to taste and add water or chicken stock until you like the thickness.

Serving Size: aprox 8 2-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user BLUEMOONMOMMA1.

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