*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
First I have to say that I like how this soup breaks down nutritionally (at least for those not following a low carb diet). As I suspected the soup turned orange from the carrot (almost looks like butternut squash) but it adds great flavor. Cauliflower doesn't really have a lot of flavor but this soup is anything but bland. I used my immersion blender and the soup was very thick so I did have to thin out with a little chicken broth and water. You'll have to adjust the consistency to your preference which is certainly not meant as a negative. Thanks newmommy for a nice new soup recipe.
I sauted the onions and the carrots in a little olive oil for about 5 min on low. I added the chopped potatoes and chopped cauliflower and sauted them for a few min with the onions and carrots. Then added the rest of the ingredients. Excellent and very flavorful. I will definitely make this again!
I added some fresh dill and a pinch of cumin (a similar recipe on AR called for those) and it was delicious. I had the choice between yellow purple and orange carrots and I chose the purple one thinking it would come out purple tinted but of course it didn't. should have used orange lol. anyway great recipe.
This is simple and foolproof. Comfort food indeed! I had close to 2 cups of mashed potatoes leftover from dinner the night before so I blended them in at the last instead of cooking potatoes in the broth. It was delicious and none leftover.