Ingredients
Scale
- 3 cups cauliflower florets
- 1 cup frozen mixed vegetables (corn, carrots, green beans, peas)
- 8 ounces cooked chopped chicken breast or turkey
- 2 teaspoons Better than Bouillon chicken base
- 2 tablespoons nutritional yeast
- 2 cloves garlic, crushed
- Olive oil, herbs, salt, and pepper
Instructions
- In a large soup pan, cook cauliflower until fork-tender. Drain and blend with olive oil, nutritional yeast, garlic, and seasonings until smooth.
- Sauté frozen vegetables in the same pan until warmed through. Add chicken and bouillon mixed with hot water.
- Stir in the pureed cauliflower mixture and cook for about 5 minutes. Adjust consistency with additional broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 60mg