Pureed California Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 93.5
  • Total Fat: 3.1 g
  • Cholesterol: 4.5 mg
  • Sodium: 369.2 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 5.2 g

View full nutritional breakdown of Pureed California Veggie Soup calories by ingredient


adapted from Cauliflower Chowder from damndelicious.com adapted from Cauliflower Chowder from damndelicious.com
Number of Servings: 20


    4 slices bacon, diced OPTIONAL (not included in calories)
    2 tablespoons extra virgin olive oil
    1 tablespoon garlic minced, or to taste
    2 onions, diced
    3 cups carrots, peeled and sliced
    4 stalks celery, diced
    8 cups cauliflower, chopped
    1 cup broccoli, chopped
    3/4 cup all-purpose flour
    6 cups fat free reduced sodium chicken broth
    2 cups skim milk
    3 bay leaves
    Garlic salt, onion powder and pepper to taste


Heat oil in a large stockpot over medium heat. Add garlic, onions, carrots and celery. Cook, stirring occasionally, until tender. Stir in cauliflower, broccoli and bay leaf. Cook, stirring occasionally, until tender.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
Remove bay leaves. With immersion blender puree soup to desired consistency. Add cheese and stir until melted. Season to taste. If the chowder is too thick, add more milk.
Serve immediately, garnished with bacon or cheese if desired.

Serving Size: makes about 20 1 cup servings; can half recipe if leftovers are not desired

Number of Servings: 20

Recipe submitted by SparkPeople user JGC1605.