Cauliflower, Spinach and Zucchini Soup

4 of 5 (4)
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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
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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


    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


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.

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