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    Soup: 0 pt. Cauliflower Soup


    Source of Recipe


    www.angelfire.com/journal/wwrecipes (angela)

    List of Ingredients




    6 cups water
    4 cups cauliflower -- chopped
    2 cups sliced carrots
    1/2 cup chopped onions
    2 tablespoons chopped parsley
    4 chicken bouillon cube
    salt -- to taste
    white pepper -- to taste

    Recipe



    1. In a 5-quart (or 5-L) saucepan, add all ingredients except salt and white pepper. Cover and simmer until vegetables are tender (about 20 minutes).
    2. Strain off and reserve most of the liquid. Place vegetables in a food processor and puree.
    3. Add pureed vegetables and reserved liquid back into the pot, add salt and white pepper, and reheat.

    Serving Size : 6
    Per serving: 47 Calories; 1g Fat (11% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 538mg Sodium: 3 gm Fiber
    Food Exchanges: 1 1/2 Vegetable

 

 

 

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