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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare vegetables. | 2. In large sauce pan, heat oil. | 3. Add onions,celery and garlic. | 4. Sauté on medium-low heat about 5 minutes stirring occasionally. If necessary add a little water to prevent sticking. | 5. Add potatoes, carrots and broth to sautéed vegetables.Bring to a boil. and simmer 20 minutes uncovered. | 6. Add cauliflower and red pepper. | 7. Simmer another another 15- 20 minutes vegetables are tender. | 8. Pureé with hand blender or potato masher to break up vegetables; leave the soup chunky. | 9. Add milk, thyme, salt and pepper to taste. | 10. At this point you can more or less milk depending on how thick you want to have your soup. | 11. Tip: | 12. I used Carnation no fat milk. | 13. Reheats and freezes well. | 14. You can replace the cauliflower with broccoli for a different version. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2			128.0	29.888	3.52	0.32
celery	2	stalks		20.48	3.8016	0.8832	0.2176
garlic clove	3		crushed	-	-	-	-
canola oil	2	teaspoons		79.56	0.0	0.0	9.0
cauliflower	1		cut-up	26.75	5.3179	2.0544	0.2996
potato	3		cut-up	-	-	-	-
carrot	4			118.08	27.5904	2.6784	0.6912
red pepper	1		roasted	1.25	0.2753	0.0584	0.0138
chicken broth	8	cups		624.96	15.12	89.1072	20.9664
milk	1 1/2	1/2	skim	828.0	19.944000000000003	8.244	85.824
thyme	1/2	teaspoon		0.40399999999999997	0.0978	0.0222	0.0067
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.