Cauliflower Potato Soup
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Serves6 (1 1/2 cup each)
SWAP ScoreWhat's this?
Ingredients
- 2 tablespoons margarine
- 1 cup onion, chopped
- 4 1/2 cups cauliflower, chopped
- 4 cups potato, peeled and diced
- 3/4 cup carrots, shredded
- 1 teaspoon caraway seeds
- 6 cups low-sodium chicken broth
- 1/2 teaspoon salt
Directions
- Melt margarine in a large saucepan. Add onion and cook until lightly brown.
- Add cauliflower, potatoes, carrots and caraway seeds, stirring constantly for 4-5 minutes.
- Add remaining ingredients and bring to a boil. Reduce heat, cover, and simmer about 15 minutes, until vegetables are tender.
- Optional: Place in a blender with a lid and puree until smooth. BE CAREFUL! Hot liquid will pop the lid off of a blender if there's no escape for steam. Place the lid slightly ajar over the blender, then use a folded dish towel to gently hold it down. This will help prevent splatter and burns.
Recipe Tips
Caraway seeds give this soup a unique flavor but you can substitute fennel or your favorite herbs.
Nutrition Facts
Cauliflower Potato Soup
Amount Per Serving (1 1/2 cup eachg)
Calories 221
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 1g
5%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 286mg
12%
Potassium 1044mg
30%
Total Carbohydrates 36g
12%
Dietary Fiber 6g
24%
Sugars 6g
Protein 10g
20%
Vitamin A
70%
Vitamin C
91%
Vitamin D0%
Calcium
4%
Iron
12%
* Percent Daily Values are based on a 2000 calorie diet.
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