Carrot and Cauliflower Soup

This creamy and delicious veggie soup is so tasty, you'll have a tough time convincing your gang that it's actually good for you!

Yields: 10 cups

Serving Size: 2 cups

Cooking Time: 1 hr


What You'll Need:

4 large carrots, cut into chunks

1 head cauliflower, cut into chunks

4 cups chicken broth

4 cups water

1 1/2 teaspoons salt

1/4 teaspoon black pepper

1 cup milk

Parmesan cheese for sprinkling


What To Do:

1. In a soup pot, combine all ingredients except milk. Bring to a boil over high heat, then reduce heat to low and simmer 45 minutes, or until vegetables are very tender.

2. Using an immersion blender, puree until smooth. Stir in milk and simmer an additional 5 minutes, or until hot. Spoon into bowls and top with Parmesan cheese.


Nutritional Information

Amount per serving:

Calories – 153, Calories from Fat – 20, Total Fat – 2.5g, Sat Fat – .89g, Cholesterol – 4mg, Total Carbs – 24g, Fiber – 9g, Sugar – 12g, Protein – 12g


Note: If you don't have an immersion blender, no problem! Just transfer mixture to a blender, puree until smooth, then return to soup pot and complete the recipe.


© 2014 by Ginsburg Enterprises Incorporated. All rights reserved.


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