Creamy Cauliflower and Veggie Soup
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 83.7
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,153.4 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 4.8 g
- Protein: 3.6 g
IntroductionThis comfort food is made creamy by pureeing the cauliflower ... no dairy or fat added. This is my go to soup of choice. You can make it thicker, like a chowder by decreasing the water, or adding more cauliflower. This comfort food is made creamy by pureeing the cauliflower ... no dairy or fat added. This is my go to soup of choice. You can make it thicker, like a chowder by decreasing the water, or adding more cauliflower.
1 medium sized head, cauliflower
1 14 oz can corn
3 medium carrots
3 stalk, large (11"-12" long) Celery, raw
1 medium onion
8 tsp Better Than Bouillon Vegetable Base
This makes up really fast when you use a bag of mixed frozen veggies instead of the fresh. You can add other vegetables of your choice but this will change the nutritional information.
I sometimes make a double batch of this and refrigerate/freeze in individual portions. Then, I can switch up an individual serving by adding 1/4 tsp. curry powder for another level of flavor.
While cauliflower is cooking, slice or chop carrots and celery. When cauliflower is cooked pour into a blender with broth and process until smooth.
Pour back into the pot and add carrots and celery. Bring to a boil and then simmer until carrots and celery are cooked, about 15 minutes, depending on how big you sliced or chopped them. Add can of corn and heat through. Salt and pepper to taste.
Serving Size: 1 1/2 cups