Cold weather comfort food.
A great twist on your typical vegetable soup. There isn't any meat in this soup; however, you could easily add some shredded chicken or turkey, and it would be just as delicious. If you make this on one evening and have leftovers, they make a great lunch the next day. Plus, whatever vegetables you have left over the day of can be put into a veggie tray with ease! Super simple snacking made easy for you this week. Enjoy!
Ingredients
1 yellow onion (chopped)
1 1/2 cup baby carrots (chopped)
4-5 celery stalks (chopped)
3 garlic cloves (chopped)
1 tbsp unsalted butter
salt and pepper to taste
1/2 head of cauliflower (chopped)
4 golden potatoes (quartered)
32oz reduced sodium vegetable broth
1 can of kidney beans (drained and rinsed)
1/3 cup half & half
2 tbsp lemon juice
Directions
Step 1
Heat the butter in a big pot over low to medium heat. Place the onion, carrots, celery, garlic and salt & pepper in and cook for 2-3 minutes.
Step 2
Add the cauliflower, potatoes and broth. Cover and bring to a simmer. Reduce heat and add the kidney beans, half & half and lemon juice.
Step 3
Cook at a low simmer for roughly 20-30 minutes. Make sure the potatoes are completely cooked through.
Makes 6 servings
Nutrition Facts
Calories: 220 Carbs: 40g Fat: 4g Protein: 8g
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