BROCCOLI MUSHROOM POTATO SOUP:
INGREDIENTS:
1 bag frozen cauliflower
3 cups fresh broccoli florets
4 large red potatoes peeled and diced
1/2 large white onion diced
2 cups diced fresh mushrooms
3 vegetable bullion cubes
4 cups water
1/2 cup cooked white rice
3 stalks of celery diced
1/2T of minced garlic
1/2 T of Everglades all purpose seasoning.S&P to taste
In large soup pan bring water to boil, add cauliflower, celery, onions, after 10 min add mushrooms, cook until all is very tender, about another 10 min. While cooking this cauliflower combo, steam the diced potatoes and broccoli separately... until tender. 10-15 min. When cauliflower/mushroom mixture is tender, remove from burner and puree with stick blender until smooth (or throw in a food processer or blender, a few lumps left behind are no problem at all.) Combine the pureed mixture with the steamed potatoes and broccoli, and add the cooked rice and all purpose seasoning. Simmer on very low heat for about 20 min. Serve with diced green onions and crackers sprinkled on top, if desired. For an even more creamy texture, add 1/4 cup non dairy milk at end. This soup is very filling and full of flavor. This makes 4 large servings, approx 285 calories ea. Enjoy!
INGREDIENTS:
1 bag frozen cauliflower
3 cups fresh broccoli florets
4 large red potatoes peeled and diced
1/2 large white onion diced
2 cups diced fresh mushrooms
3 vegetable bullion cubes
4 cups water
1/2 cup cooked white rice
3 stalks of celery diced
1/2T of minced garlic
1/2 T of Everglades all purpose seasoning.S&P to taste
In large soup pan bring water to boil, add cauliflower, celery, onions, after 10 min add mushrooms, cook until all is very tender, about another 10 min. While cooking this cauliflower combo, steam the diced potatoes and broccoli separately... until tender. 10-15 min. When cauliflower/mushroom mixture is tender, remove from burner and puree with stick blender until smooth (or throw in a food processer or blender, a few lumps left behind are no problem at all.) Combine the pureed mixture with the steamed potatoes and broccoli, and add the cooked rice and all purpose seasoning. Simmer on very low heat for about 20 min. Serve with diced green onions and crackers sprinkled on top, if desired. For an even more creamy texture, add 1/4 cup non dairy milk at end. This soup is very filling and full of flavor. This makes 4 large servings, approx 285 calories ea. Enjoy!