A wonderfully light but filling soup. Perfect on a cold night with a loaf of sourdough bread.
Provided by Nichole Phillips McVicker
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- Place potatoes on prepared baking sheet. Bake potatoes in the preheated oven until tender, about 30 minutes.
- Heat olive oil in a large soup pot over medium heat. Stir celery, carrots, onion, and garlic into the hot olive oil; season with salt and pepper. Cook and stir until vegetables soften, about 10 minutes.
- Stir chicken broth and milk into vegetable mixture; bring to a boil. Add cauliflower to vegetables and chicken broth mixture. Reduce heat to medium and cook until cauliflower is tender, about 10 minutes.
- Stir potatoes, chicken, and Parmesan cheese into vegetables and broth; simmer until chicken is heated and cheese is melted, 20 minutes.
Nutrition Facts : Calories 201.3 calories, Carbohydrate 25.5 g, Cholesterol 11.3 mg, Fat 6.7 g, Fiber 3.5 g, Protein 9.5 g, SaturatedFat 0.9 g, Sodium 1055.2 mg, Sugar 5.8 g
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