Cauliflower Soup
Introduction
This veggie-packed soup gets a boost of protein from chicken.
Ingredients
1 medium white onion, chopped
1 stalk celery, chopped
2 carrots, peeled and chopped
1 head cauliflower, chopped
2 medium potatoes, chopped
3 chicken legs
4 cups water
1 tbsp low fat sour cream
2 tbsp flour
Herbs and spices of your choice
1 stalk celery, chopped
2 carrots, peeled and chopped
1 head cauliflower, chopped
2 medium potatoes, chopped
3 chicken legs
4 cups water
1 tbsp low fat sour cream
2 tbsp flour
Herbs and spices of your choice
Directions
Coat a large pot with cooking spray and place over medium heat. Add the onion, celery, and carrots (along with your choice of herbs and spices). Cook for five minutes, until they start to get some color and soften.
Add the potatoes, cauliflower, chicken and water.
Cover, bring to a boil, then lower heat back to medium. Cook for 30 minutes, until the chicken is cooked and the veggies are tender.
Remove the chicken legs, pull the meat off the bones and shred. Return the chicken to the pot.
Stir together the flour and sour cream in a small bowl, then whisk into the soup. Simmer for two minutes and serve.
Add the potatoes, cauliflower, chicken and water.
Cover, bring to a boil, then lower heat back to medium. Cook for 30 minutes, until the chicken is cooked and the veggies are tender.
Remove the chicken legs, pull the meat off the bones and shred. Return the chicken to the pot.
Stir together the flour and sour cream in a small bowl, then whisk into the soup. Simmer for two minutes and serve.
Number of Servings: 6
