Appetizers / Soups / Salads

roasted cauliflower and potato soup (tami's leftover soup) is for Soup.

roasted cauliflower and potato soup (tami's leftover soup) takes 15 minutes to prepare.

roasted cauliflower and potato soup (tami's leftover soup) takes 15 minutes to cook.

roasted cauliflower and potato soup (tami's leftover soup) makes 8 servings.

The ingredients for roasted cauliflower and potato soup (tami's leftover soup) are:

celery
onion
cauliflower
potato
mushrooms that have been sauteed
can of evaporated milk
2 tbs butter
1 can of chick peas drained and rinsed
1 can of cream of chicken soup (optional, but really adds to flavor and consistency)
2-3 cups of water (however much you need to add at the end to make it the thickness you like)
1/2 cup firm tofu (again optional)
salt and pepper to taste

Here is how you make roasted cauliflower and potato soup (tami's leftover soup):

In a large pot add butter and melt. Add chopped onion and celery and mushrooms and cook until tender. In a blender or food processor pulse the roasted cauliflower and potato with a little of the evap milk til smooth. Do this in batches. Process the chick peas and tofu as well. Then process the veggies you sauteed in the butter. Add everything back into the pan and add the cream of chicken soup if you are using it. Salt and pepper to taste and add water or chicken stock until you like the thickness. Serving Size: aprox 8 2-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user BLUEMOONMOMMA1.

The nutritional information for roasted cauliflower and potato soup (tami's leftover soup) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 248.8

• Total Fat: 10.1 g
• Cholesterol: 24.1 mg
• Sodium: 504.7 mg
• Total Carbs: 31.2 g
• Dietary Fiber: 4.7 g
• Protein: 10.1 g