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Ingredients55 m servings 166 cals
Original recipe yields 6 servings (12 cups)
- Heat olive oil in a large pot. Add onion; cook and stir until browned, about 10 minutes. Add 1 cup water and carrots. Bring to a boil; cover and cook until carrots are soft, about 10 minutes.
- Combine remaining 4 cups water, cauliflower florets, chicken bouillon, and garlic in a blender; blend until smooth. Pour over the onion and carrots in the pot.
- Stir baby clams and mushrooms into the pot. Simmer until hot, about 10 minutes. Season with salt and pepper.
Per Serving: 166 calories; 5.7 g fat; 14.3 g carbohydrates; 18 g protein; 75 mg cholesterol; 815 mg sodium. Full nutrition