Running on Real Food · by Deryn Macey★ 4.6 (26)
Cauliflower Potato Soup with Peas
NUTRITION · PER SERVING33M COOK
CAL 5%·PRO 8%
CARBS 21G83% OF CAL
5G FIBER7G SUGAR9G OTHER
FAT 1G6% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A chunky, thick vegetable soup loaded with cauliflower, potatoes, and peas. Plant-based and nutritious, it's hearty enough for a filling meal with crusty bread.
mainamericansoup🌀 blender🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups diced white onion (1 medium onion)
- 4 cloves garlic (minced)
- 1.5 cups chopped celery (3 medium ribs)
- 1 heaping cup peeled and chopped carrot (3 medium carrots)
- 1/2 tsp each dried parsley and thyme
- 2 cups chopped cauliflower
- 2 heaping cups peeled and cubed potato (1 large russet potato)
- 4.5 cups vegetable broth
- 1 cup green peas (fresh or frozen)
- spritz of fresh lemon juice (optional)
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 33M
CAL 5%·PRO 8%
CARBS 21G83% OF CAL
5G FIBER7G SUGAR9G OTHER
FAT 1G6% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 23m
- Sodium
- 673mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 573mg
- Calcium
- 54mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 673MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.