Cauliflower Artichoke and Celery Root Soup with Sautéed Mushrooms - 9.5g Carbs, 4.1g Fiber
{Nutrition has lots of sodium... cut back where you can.}
From: SparkPeople user GALSMILEY
A smooth, creamy soup that tastes richer than it is. Low carb, too!
Prep: 30 min
Cook: 90 min
Servings: 8
1 small to medium head cauliflower, in large chunks
1 cup celery root, cubed
1 can artichoke hearts, packed in water, rinsed
4 cups low-sodium chicken broth
2 cups fresh white button mushrooms, sliced
4 Tbsp Smart Balance 50/50 Butter Blend
1 tsp Thyme
2 Tbsp chives (I used freeze-dried)
Salt and pepper
Place cauliflower, celery root and artichoke hearts in a large saucepan. Add chicken broth and water to cover. Simmer gently until vegetables are very tender: 1 to 1 1/2 hours. Meanwhile, saute mushrooms in butter blend until browned, set aside.
When vegetables are done cooking, process in batches in a blender or food processor until very smooth. Return pureed mixture to a saucepan, add salt and pepper to taste, thyme and chives. Stir in reserved mushrooms. Enjoy!
Makes: 8 cups
Servings: 8
Nutrition per Serving: 102.7 Calories, 5.8g Total Fat, 7.5mg Cholesterol, 1,157.3mg Sodium, 9.5g Total Carbs, 4.1g Dietary Fiber, 4.1g Protein
Posted by: chefgloria1030@yahoo.com
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