Cauliflower Chowder
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 102.5
- Total Fat: 5.1 g
- Cholesterol: 15.0 mg
- Sodium: 270.9 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 2.9 g
- Protein: 3.4 g
View full nutritional breakdown of Cauliflower Chowder calories by ingredient
Introduction
Low carb, delicious chowder! Low carb, delicious chowder!Number of Servings: 15
Ingredients
-
2 head, medium (5-6" dia) Cauliflower, raw
4 large (7-1/4" to 8-1/2" long) Carrots, raw
.5 large Onions, raw
5 clove Garlic
3 stalk, large (11"-12" long) Celery, raw
4 tsp Better than Bullion Vegetarian Base (by NIRO_DAN)
4 cup (8 fl oz) Water, tap
2 cup Dairy, Milk - Whole - 1 cup
.5 cup Flour - Gold medal all purpose flour
5 tbsp Butter, salted
Tips
This is a "meal prep" recipe. This will feed 1 person for 12-15 meals, or 2 people for 6-8 meals, depending on your serving size.
Directions
Melt the butter in a large stock pot or dutch oven.
Add the diced celery, onion, carrot, and garlic. Cook until fork tender.
Add the roughly chopped cauliflower and bay leaves (1-2).
Stir and cook until cauliflower is just starting to get tender.
Add the flower, cooking until it is a little browned.
add the veggie stock, and milk. Stir, and bring to a boil.
Reduce heat and simmer until cauliflower is completely tender.
Salt/pepper to taste. You can add parsley flakes for added flavor.
Enjoy!
Serving Size: makes 12-15 1-1/5 cup servings (depending on how much you take)
Number of Servings: 15
Recipe submitted by SparkPeople user MINAVONDHOOM.
Add the diced celery, onion, carrot, and garlic. Cook until fork tender.
Add the roughly chopped cauliflower and bay leaves (1-2).
Stir and cook until cauliflower is just starting to get tender.
Add the flower, cooking until it is a little browned.
add the veggie stock, and milk. Stir, and bring to a boil.
Reduce heat and simmer until cauliflower is completely tender.
Salt/pepper to taste. You can add parsley flakes for added flavor.
Enjoy!
Serving Size: makes 12-15 1-1/5 cup servings (depending on how much you take)
Number of Servings: 15
Recipe submitted by SparkPeople user MINAVONDHOOM.