Appetizers / Soups / Salads

Cauliflower corn soup is for Soup.

Cauliflower corn soup takes 20 minutes to prepare.

Cauliflower corn soup takes 25 minutes to cook.

Cauliflower corn soup makes 8 servings.

The ingredients for Cauliflower corn soup are:

4.0 cup Progresso vegetable broth
1.0 cup, diced Celery, raw
1.0 cup, chopped Carrots, raw
1.0 cup, chopped Onions, raw
0.75 cup diced Potato, raw
90.0 gram(s) Corn on the Cob, Sweet Corn, Medium Ear corn
4.0 cup (8 fl oz) Water, tap
1.0 head, large (6-7" dia) Cauliflower, raw
0.3 tbsp Extra Virgin Olive Oil

Here is how you make Cauliflower corn soup:

Dice celery, onions, carrots and potatoes. Put 1 tsp olive oil and large heavy bottom Soup pot and heat. Add celery onions and carrots. Sauteing for a few minutes. Add 4 cups of water the corn off of the cob the potatoes and the cob of corn itself. Bring to a boil and add the box of Progresso vegetable broth or other broth. The Progresso had the lowest sodium. Clean and chop the cauliflower into big pieces and add to the boiling mixture bring to a boil simmer for 20 minutes or until all vegetables are tender and soft. Puree in batches in blender or Vitamix. Be very careful because it will be hot. Or let it cool enough to handle more safely. Ladle into jars either individual 2 cup servings or larger jars that suit your needs . At fresh ground pepper and after heating up before eating at pumpkin seeds or what you desire.Serving Size: Makes 16 cups total, 8- 2 cup servingsNumber of Servings: 8.0Recipe submitted by SparkPeople user MDNEESE.

The nutritional information for Cauliflower corn soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 69.5

• Total Fat: 1.0 g
• Cholesterol: 0.0 mg
• Sodium: 60.8 mg
• Total Carbs: 13.8 g
• Dietary Fiber: 4.4 g
• Protein: 3.2 g

The dietary needs meet for Cauliflower corn soup is Vegan