Vegetarian

Cauliflower Garbanzo Feta Soup takes several minutes to prepare.

Cauliflower Garbanzo Feta Soup takes several minutes to cook.

Cauliflower Garbanzo Feta Soup makes 10 servings.

The ingredients for Cauliflower Garbanzo Feta Soup are:

6 medium (2-1/4" to 3-1/4" dia.) Potato, raw
1 cup, diced Celery, raw
1 cup Butternut Squash baked
2 cup, chopped Carrots, raw
6 oz Feta Cheese
425 gram(s) Garbanzo Beans, Simple Truth Organic (1/2 cup) (by EXPAT_MOM)
2 cup Cauliflower, raw
1 tsp Salt
.6 tbsp Basil
1 tsp Tumeric (by CINDERRELIC)
1 tsp Cumin seed
1 cup, chopped Onions, raw
2 tbsp Extra Virgin Olive Oil
12 cup (8 fl oz) Water, tap

Here is how you make Cauliflower Garbanzo Feta Soup:

Saute onion in olive oil. Add water, potatoes, celery, carrots and cauliflower to al dente , adding more water if needed. Add squash . Bill blender to 1/2 and puree, adding back to soup pot. Add can of garbanzos with juice, and crumbled feta. Heat and serve.Serving Size: 10 (+?) 1-cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user VALERIEMAHA.

The nutritional information for Cauliflower Garbanzo Feta Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 228.9

• Total Fat: 7.3 g
• Cholesterol: 15.1 mg
• Sodium: 526.6 mg
• Total Carbs: 34.9 g
• Dietary Fiber: 6.8 g
• Protein: 7.7 g