Try this Watkins Cauliflower Soup recipe, or contribute your own.
Suggest a better descriptionCombine first 3 ingredients in large saucepan;bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat and drain vegetables, reserving liquid. Set vegetables aside. Return 1 1/2 cups of reserved liquid to saucepan. Combine Cream Soup Base and next 4 ingredients;mix until smooth. Stir into liquid in saucepan. Cook over medium heat until thickened and bubbly. Stir in reserved vegetables;cook until thoroughly heated. Pour into serving bowls and garnish with Garlic Croutons. Garlic Croutons: Cut French or Italian bread into 1/2-inch cubes. Brush lightly with WATKINS Garlic Liquid Spice. Bake at 350 degrees until golden brown, about 12 to 15 minutes. Remove from oven and sprinkle with WATKINS Garlic and Chives Seasoning;let cool on paper toweling. Formatted for Meal-Master by: Diana Eichman Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (96g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 100 | ||
Calories from Fat: 26 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 2.2mg | 1 % | |
Sodium 280.6mg | 10 % | |
Potassium 58.5mg | 2 % | |
Total Carbohydrate 15.4g | 5 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 14.5g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 100
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