Recipe- Creamy Pea and Carrot Soup

[Guest guest]

Creamy Pea and Carrot Soup

1 quart water

2-16 oz packages frozen cauliflower

2-16 oz packages frozen peas and carrots

2 cups chicken broth

1 cup chopped cooked chicken

1 avocado

1 TBL chopped onion

1 TBL olive oil

3 oz shredded cheese

salt to taste

Cook and drain peas and carrots.

Boil cauliflower and onion in 1 quart water, retaining the water.

Puree cauliflower and onion (including the boiling water) with

avocado, cheese and olive oil. Process until completely smooth.

Put stock back in pot. Add peas, carrots, cooked chicken and salt (to

taste) and simmer on low for 10-15 minutes.

Makes 6-2 cup servings.

2 cup serving:

332 calories

14g fat

34g carbs

22g protein

[Guest guest]

Yummy This sounds grand.

Sandy M

>

> Creamy Pea and Carrot Soup

>

> 1 quart water

> 2-16 oz packages frozen cauliflower

> 2-16 oz packages frozen peas and carrots

> 2 cups chicken broth

> 1 cup chopped cooked chicken

> 1 avocado

> 1 TBL chopped onion

> 1 TBL olive oil

> 3 oz shredded cheese

> salt to taste

>

> Cook and drain peas and carrots.

> Boil cauliflower and onion in 1 quart water, retaining the water.

> Puree cauliflower and onion (including the boiling water) with

> avocado, cheese and olive oil. Process until completely smooth.

> Put stock back in pot. Add peas, carrots, cooked chicken and salt

(to

> taste) and simmer on low for 10-15 minutes.

>

> Makes 6-2 cup servings.

>

> 2 cup serving:

> 332 calories

> 14g fat

> 34g carbs

> 22g protein

>

[Guest guest]

Yummy This sounds grand.

Sandy M

>

> Creamy Pea and Carrot Soup

>

> 1 quart water

> 2-16 oz packages frozen cauliflower

> 2-16 oz packages frozen peas and carrots

> 2 cups chicken broth

> 1 cup chopped cooked chicken

> 1 avocado

> 1 TBL chopped onion

> 1 TBL olive oil

> 3 oz shredded cheese

> salt to taste

>

> Cook and drain peas and carrots.

> Boil cauliflower and onion in 1 quart water, retaining the water.

> Puree cauliflower and onion (including the boiling water) with

> avocado, cheese and olive oil. Process until completely smooth.

> Put stock back in pot. Add peas, carrots, cooked chicken and salt

(to

> taste) and simmer on low for 10-15 minutes.

>

> Makes 6-2 cup servings.

>

> 2 cup serving:

> 332 calories

> 14g fat

> 34g carbs

> 22g protein

>