Appetizers / Soups / Salads

Cauliflower, Artichoke and Celery Root Soup with Sauted Mushrooms is for Soup.

Cauliflower, Artichoke and Celery Root Soup with Sauted Mushrooms takes 30 minutes to prepare.

Cauliflower, Artichoke and Celery Root Soup with Sauted Mushrooms takes 90 minutes to cook.

Cauliflower, Artichoke and Celery Root Soup with Sauted Mushrooms makes 8 servings.

The ingredients for Cauliflower, Artichoke and Celery Root Soup with Sauted Mushrooms are:

(1) small to medium head cauliflower, in large chunks
(1) cup celery root, cubed
(1) can artichoke hearts, packed in water, rinsed
(4) cups low-sodium chicken broth
(2) cups fresh white buttom mushrooms, sliced
(4) TBSP Smart Balance 50/50 Butter Blend
(1) tsp Thyme
(2) TBSP chives (I used freeze-dried)
Salt and pepper

Here is how you make Cauliflower, Artichoke and Celery Root Soup with Sauted Mushrooms:

Makes 8 cupsPlace cauliflower, celery root and artichoke hearts in a large saucepan. Add chicken broth and water to cover. Simmer gently until vegetables are very tender: about an hour to an hour and a 1/2. Meanwhile, sauté mushrooms in butter blend until browned, set aside. When vegetables are done cooking, process in batches in a blender or food processor until very smooth. Return pureed mixture to a saucepan, add salt and pepper to taste, thyme and chives. Stir in reserved mushrooms. Enjoy! Number of Servings: 8Recipe submitted by SparkPeople user GALSMILEY.

The nutritional information for Cauliflower, Artichoke and Celery Root Soup with Sauted Mushrooms is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 102.7

• Total Fat: 5.8 g
• Cholesterol: 7.5 mg
• Sodium: 1,157.3 mg
• Total Carbs: 9.5 g
• Dietary Fiber: 4.1 g
• Protein: 4.1 g

The dietary needs meet for Cauliflower, Artichoke and Celery Root Soup with Sauted Mushrooms is Low Carb