Cauliflower and Carrots Soup

Name: Cauliflower and Carrots Soup
Prep time: 20 min
Cook time: 30 min
Yield: 7 servings
Ingredients: 1 teaspoon beef bouillon granules; 4 medium carrots, diced; 1 small cauliflower, cut in chunks; 4 teaspoons chicken bouillon granules; 1 teaspoon prepared mustard; 1/2 teaspoon nutmeg, ground; 1 cup onion, chopped; 1/4 teaspoon pepper; 1 medium potato, diced; 1 teaspoon salt (now i would omit it and reduced it); 1 cup medium sharp cheddar, grated; 3 tablespoons sherry wine (obtional); 2 cups water

Cook: 30 min

Prep: 20 min

Ready: 50 min

Servings: 7 servings

Calories: 132.37

Ingredients

1 1 teaspoon beef bouillon granules
2 4 medium carrots, diced
3 1 small cauliflower, cut in chunks
4 4 teaspoons chicken bouillon granules
5 1 teaspoon prepared mustard
6 1/2 teaspoon nutmeg, ground
7 1 cup onion, chopped
8 1/4 teaspoon pepper
9 1 medium potato, diced
10 1 teaspoon salt (now i would omit it and reduced it)
11 1 cup medium sharp cheddar, grated
12 3 tablespoons sherry wine (obtional)
13 2 cups water

Directions

1
Combine the first 5 ingredients in a saucepan. Cook until veggies are tender. Don't drain. Remove from the heat.
2
Incorporate the next 8 ingredients. Pour everything in a large bowl. Reduce in puree in a blender or food processor, in 3 or 4 times. Put back in the saucepan.
3
Add sherry wine. Reheat the soup.

Nutrition per serving

132.37 Calories

13.64g Carbs

5.97g Protein

5.98g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish

Cauliflower and Carrots Soup

Directions

Nutrition per serving

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Allergens