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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (343g) Recipe makes 12 servings The following items or measurements are not included below: 1 roasted red peppers |
||
| Calories 117 | ||
| Calories from Fat 17 | (14%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.9g | 2% | |
| Saturated Fat 0.4g | 2% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 567mg | 23% | |
| Potassium 686mg | 19% | |
| Total Carbohydrate 18.8g | 6% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 4.0g | ||
| Protein 7.0g | 13% | |
Cauliflower Carrot Soup or Broccoli
By: Sage
Oct 17, 2007
This is from Norene Gilletz's Healthy Helpings. I tinkered with it a bit. It is full of good flavours and good for you. This can be served as a lunch with some crackers or in a small soup bowl for the first course at a dinner party. I made ths with broccoli intead of cauliflower; came out excellent.
SERVES 12
Ingredients
- 2 onions
- 2 stalks celery
- 3 garlic cloves, crushed
- 2 teaspoons canola oil
- 1 cauliflower, cut-up
- 3 potatoes, cut-up
- 4 large carrots, cut-up
- 1 roasted red pepper, cut-up
- 8 cups chicken broth
- 1 1/2 cups skim milk
- 1/2 teaspoon thyme
- salt and pepper
Directions
1
Prepare vegetables.2
In large sauce pan, heat oil.3
Add onions,celery and garlic.4
Sauté on medium-low heat about 5 minutes stirring occasionally. If necessary add a little water to prevent sticking.5
Add potatoes, carrots and broth to sautéed vegetables.Bring to a boil. and simmer 20 minutes uncovered.6
Add cauliflower and red pepper.7
Simmer another another 15- 20 minutes vegetables are tender.8
Pureé with hand blender or potato masher to break up vegetables; leave the soup chunky.9
Add milk, thyme, salt and pepper to taste.10
At this point you can more or less milk depending on how thick you want to have your soup.11
Tip:.12
I used Carnation no fat milk.13
Reheats and freezes well.14
You can replace the cauliflower with broccoli for a different version.
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Browse similar recipes by category
- Course > Soups
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Vegetables > Cauliflower
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 4 hours
- Preparation > Inexpensive
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Dietary > Diabetic
Featured Reviews for This Recipe
From: FrenchBunny
On Aug 5, 2009
This was a very yummy soup. I love the flavors of the mix of veggies. The only thing I did different was to add half and half instead of skim milk. I used my immersion blender in the soup but left a few pieces. Wonderful taste. Thanks so much for the recipe post Sage.
From: GaylaV
On Jan 28, 2008
This is a yummy, healthy soup. I used the hand blender and blended it quite thoroughly, leaving only a few chunks. We really enjoyed it and I don't think I would change a thing except that I did use olive oil. I loved the colour of it. It was our dinner meal along with some bisquits and it left us very satisfied. I will be making this one again and again. Thanks for sharing this delightful soup.
From: Boomette
On Oct 27, 2007
I added more water cause it was too thick. It's beautiful chunky but I don't like it. Tomorrow I'll pass it in the blender. Maybe I will prefer it. But my BF really liked it this way and my baby of 2 years old also. Thanks Sage 
Made for Potluck tag.
From: Alison J.
On Jan 20, 2008
I can't believe how much DH and I liked this... me especially, since I'm not a cauliflower fan! But I blended it completely using my immersion blender (I don't think I could have enjoyed the chunks!), then added a bit of cheese as well, and was very impressed with the results. Served it with some Parisian sourdough bread for dipping... magnifique! Soup is one of my favourite ways to sneak veggies that I don't like into my meals. This one will definitely go on the list!
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