Potato-cauliflower Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Low-fat, Mcdougall, Poultry, Soups | 8 | Servings | |
INGREDIENTS
| 2 | Onions, chopped | |
| 1 | Head of cauliflower, chopped | |
| 5 | c | Potatoes, peel/chop |
| 8 | c | Water |
| 2 | t | Dried dill weed |
| 2 | Bay leaves | |
| 2 | T | Soy sauce |
| Freshly ground pepper, to ta | ||
| Chopped fresh parsley, for g |
INSTRUCTIONS
Recipe by: The New McDougall Cookbook Preparation Time: 0:40 Place the 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 puree 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. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
A Message from our Provider:
“God grades on the cross, not the curve.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 18
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 142.9mg
Potassium: 73.6mg
Carbohydrates: 4g
Fiber: <1g
Sugar: 1.7g
Protein: <1g