| Total sodium per serving: 104mg |
Total calories per serving: 136 |
Servings: 6 |
Ingredients:
- 1 medium head cauliflower florets
- 2 medium carrots, diced
- 1 medium onion, diced
- 3 cloves garlic
- 900ml no salt added chicken broth (1 box)
- 900ml water
- 1 tbsp unsalted butter
- 1 cup half & half
- 2 tbsp corn starch
Directions:
1. Chop the cauliflower into small pieces and place in a large soup pot; add the diced carrots, diced onions and garlic cloves.
2. Pour the no salt added chicken broth over the vegetables; fill up the broth carton with water and pour the contents into the soup pot as well. Stir
3. Place the soup pot over medium heat and cook for about 45 minutes or longer, until the vegetables become soft enough to purée.
4. Remove from the heat and with an immersion blender/stick blender purée the vegetables. Some larger pieces could be left if you like a chunkier soup.
5. Add a tablespoon of unsalted butter to the soup pot.
6. In a measuring cup or mug, add 2 tbsp of corn starch and add a bit of the half and half to make a slurry; add this to the soup pot and stir.
7. Pour the rest of the half and half into the soup pot and place the soup pot back on the stove over medium heat.
8. Heat the contents of the soup pot and it will begin to thicken slightly.
9. Divide the soup into six portions; garnish with green onion slices, freshly minced parsley or dried parsley sprinkles.
Makes 6 servings, each serving has 136 calories, 104mg sodium, 15.1g carbohydrates
Original recipe
