Creamy Carrot Cauliflower soup!

Dwamma

Number of servings 12 (1 cup servings)
Serves people 12
Ingredients Calories Carbs Fiber Protein Fat Sodium
Butter - Salted, 2 tbsp 204 0 0 0 23 164 Ico_delete
Onions - Raw, 1 cup, chopped 67 16 2 1 0 5 Ico_delete
Carrots - Raw, 2 cup, chopped 105 25 7 2 1 177 Ico_delete
Russet - Potaoto, 2 potato 5.3oz 220 52 4 6 0 0 Ico_delete
Milk - Reduced fat, 2% milkfat, 1.5 cup 183 17 0 12 7 150 Ico_delete
Spice - Black Pepper - Ground, 1 tsp 5 1 1 0 0 1 Ico_delete
Fresh, Raw - Cauliflower, 200 g (1 cup) 50 10 6 4 0 60 Ico_delete
Bob's Red Mill - Golden Flax Seed - Whole Ground, Organic, 8 tbsp 240 16 16 12 18 0 Ico_delete
Squash - Acorn, cooked, baked, without salt, 1 cup, cubes 115 30 9 2 0 8 Ico_delete
Celery - Raw, 2 cup chopped 28 6 3 1 0 162 Ico_delete
Spice World - Minced Garlic, 3 tsp (5g) 0 3 0 0 0 0 Ico_delete
Mrs. Dash - Original Blend Seasoning Blend, 3 tsp 0 0 0 0 0 0 Ico_delete
Kitchen Basics - Chicken Broth - Low Sodium, 1 container (4 cups ea.) 80 4 0 20 0 1,720 Ico_delete
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Melt butter in sauce pan over medium heat add onions and garlic saute 5 minutes. then add chicken broth, carrots, potatoes, cauliflower, squash and celery and bring to a boil, simmer until tender 10-15 minutes. Transfer to a blender in batches and puree. Return to pan with milk, seasonings and flax seed and reheat , do NOT boil.