My friend Amy brought this soup in to work a week or two ago and between the amazing color of it and the report that her family all loved it, I decided it was something I needed to try. It absolutely did not disappoint! This soup was so good. Katie ate as much as she could fit in her little belly. We loved it.
Finnish Soup
1 head of cauliflower, chopped
3-4 potatoes peeled chopped
1 large purple onion, chopped
4-5 carrots peeled, chopped
*I also added one yam, peeled and chopped. Amy said it was also good with butternut squash.
Put in a large stock pot with about 8 cups of chicken broth (enough to cover veggies) and salt and pepper.
Cover with lid and cook until veggies are really soft, about 30 min. Puree soup in blender a little at a time. Return to pot and put in 1-8 oz. block of low-fat cream cheese. Heat until melted and smooth!
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