Carrot, Cauliflower and Potato Soup
Calories 190 (13% from fat)
Fat 3 gram
Saturated Fat 2 gram
Trans Fat 0 gram
Cholesterol 10 mg.
Sodium 373 mg.
Carb. 34 gram
Fiber 6 gram
Sugar 9 gram
Sugar Alcohol 0 gram
Protein 8.5 gram
Ingredients
1 pound petite red potatoes, cleaned and chopped
2 cups onion, chopped
6 cloves (2 Tbsp.) garlic, minced
2 1/2 cups chopped carrots
(We used frozen carrots.)
13 cups chopped frozen cauliflower
(We used 3 10-oz. bags.)
1 Tbsp. salt free dash
1 tsp. celery seed
1 tsp. onion powder (NOT SALT)
1 tsp. garlic powder (NOT SALT)
1 tsp. paprika
1 tsp. thyme
1 cup light sour cream
4 cups (32 oz.) reduced sodium vegetable broth
This is an easy and creamy vegetable soup made in a crock pot. Thanks to @Kitchentool for the original recipe.
1. Start with a 6-quart or larger crock pot. You'll need one this large to hold all the ingredients.
2. Chop the potatoes and onion, mince the garlic, and then put them into the pot.
3. Add the frozen carrots and cauliflower next.
4. Then sprinkle all the spices over the top, Dash, celery seed, onion powder, garlic powder, paprika and thyme.
5. Finally, put the sour cream on top and pour the vegetable broth over everything. Cover and turn on HIGH for 3-4 hours (or LOW for 6-8 hours.)
6. Set an alarm and stir the ingredients once every hour.
7. When the cauliflower and potatoes are tender, put the ingredients into a blender or food processor and puree. Keep mixing until it's smooth and creamy, about 1 minute per batch.
8. Divide into 8 servings of about 1 1/4 cups each.
9. You can spice it up with a little cayenne pepper, jalapenos, or seranos if you'd like. I like it with a couple slices of whole wheat toast.
Yield: 8 Servings, 1 1/4 Cups Per Serving
You can freeze individual portions for easy re-heating later.
Microwave on high for approximately 3-4 minutes. Keep the container open a little to allow steam to escape.
