Cauliflower, Spinach and Zucchini Soup

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4 of 5 (4)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 93.2

Total Fat: 0.9 g
Cholesterol: 1.2 mg
Sodium: 676.6 mg
Total Carbs: 17.5 g
Dietary Fiber: 6.4 g
Protein: 6.7 g

View full nutritional breakdown of Cauliflower, Spinach and Zucchini Soup calories by ingredient

Introduction

A delicious way to incorporate tons of veggies into a creamy soup. A delicious way to incorporate tons of veggies into a creamy soup.

Number of Servings: 4

Ingredients

1 head cauliflower

1 zucchini

1 cup frozen spinach

1/2 cup onion

1 clove garlic

1 cup skim milk

2 cups vegetable broth

Black pepper to taste

Cayenne pepper to taste

Directions

Chop 1 head (approximately 4 cups) of cauliflower into florets, and one zucchini into slices. Steam these until soft. Chop 1/2 cup onion and clove garlic, sautee these together approximately 3-4 minutes until onion is soft. Cook frozen spinach according to package directions. Combine all ingredients in food processor (you may need to do in two-three batches) and blend until you get a uniform texture. Mix batches together in a large pot on low heat, stirring until they are well combined, and serve!

Number of Servings: 4

Recipe submitted by SparkPeople user GARDENBELLY.