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Potato-Cauliflower Soup

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Submitted by DLoW

YIELD

8 servings

PREP

17 min

COOK

45 min

READY

1 hrs

Ingredients

2 2
LARGE LARGE ONIONS
chopped
1 1
HEAD HEAD CAULIFLOWER FLORETS
chopped *
5 1.2
CUPS L POTATOES
peeled, chopped
8 1.9
CUPS L WATER
2 1E+1
TEASPOONS ML DILL WEED
dried
2 2
EACH EACH BAY LEAVES *
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
1 1
X X BLACK PEPPER
ground, to taste *
1 1
X X PARSLEY LEAVES
chopped, fresh, for garnish *

Directions

Place onions, cauliflower, and potatoes in a large pot with the water.

Bring to a boil.

Reduce the heat, add the dill, cover, and cook over medium heat until the potato and cauliflower are tender, about 30 minutes.

Remove from the heat and purée in batches in a blender or food processor.

Return to the soup pot. Add the bay leaves, soy sauce, and pepper.

Cook over low heat for 15 minutes to allow the flavors to blend.

Remove the bay leaves and garnish with chopped fresh parsley before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 328g (11.6 oz)
Amount per Serving
Calories 59 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 239mg 10%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 6%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 11%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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