Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Creamy Cauliflower And Potato Soup
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- #49105
This veggie-packed soup is right at the crossroads of hearty and healthy. Cauliflower and carrots load it up with vitamins and the half and half makes it a lighter cream soup than some other cream-based versions.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
6 cups cauliflower, separated into florets
3 medium potatoes, peeled and diced
2 cans (14.5 ounce size) low sodium chicken broth
2 1/4 teaspoons salt
2 tablespoons margarine
2 ribs celery, diced
1 small yellow onion, diced
8 baby carrots, sliced thin
3 cups half and half
1/4 teaspoon white pepper
chopped fresh parsley, optional
directions
Combine the cauliflower florets, diced potatoes, chicken broth, and salt in a Dutch oven. Bring the liquid to a boil then reduce the heat to a simmer. Cook, covered, until the cauliflower and potatoes are tender, about 10 minutes.
Meanwhile, melt the margarine in a skillet over medium heat. Add the onion, celery, and carrots. Cook, stirring occasionally, for 15 minutes or until the vegetables are tender.
When the potatoes and cauliflower are tender, mash them lightly in the Dutch oven using a potato masher or large fork. The mixture should be chunky.
Add the onion mixture to the Dutch oven along with the half and half and white pepper. Mix well then bring to a simmer. Let cook for 5-10 minutes.
Divide the soup between individual soup bowls and garnish with parsley, if desired.
nutrition data
184 calories, 11 grams fat, 15 grams carbohydrates, 8 grams protein per serving.
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reviews & comments
April 27, 2021
Delish! Kids and hubby loved it. I added some chopped up kale buds from the garden at the end. Hubby said an 8, if Iâd added bacon it would have been a 10 :-)