Cauliflower, Potato and Zucchini Soup

RecipesPlus
10Ingredients
350Calories
45Minutes

Ingredients

  • 1 tablespoon oil
  • 1 onion (chopped)
  • 1 2/3 pounds cauliflower florets
  • 4 potatoes (peeled and diced)
  • 2 zucchini (sliced)
  • 6 cups chicken stock
  • 1 cup baby spinach leaves
  • 1/2 cup heavy cream (plus additional, to serve)
  • 4 slices prosciutto (cooked until crisp, torn)
  • crusty bread (to serve)

Directions

  1. Heat the oil in a large saucepan on medium-high heat. Sauté the onion for 2-3 mins, until tender.
  2. Add cauliflower, potatoes and zucchini. Cook for 2 mins, stirring. Add stock. Bring to a boil. Reduce heat to low and simmer for 20-25 mins or until vegetables are tender. Stir in spinach leaves.
  3. Using an immersion blender or a blender, process soup until smooth. Stir in cream. Reheat gently and season to taste. Serve soup topped with additional cream, prosciutto and crusty bread.
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NutritionView more

350Calories
Sodium23%DV550mg
Fat22%DV14g
Protein31%DV16g
Carbs14%DV43g
Fiber24%DV6g

PER SERVING *

Calories350Calories from Fat130
% DAILY VALUE*
Total Fat14g22%
Saturated Fat6g30%
Trans Fat
Cholesterol45mg15%
Sodium550mg23%
Potassium1460mg42%
Protein16g31%
Calories from Fat130
% DAILY VALUE*
Total Carbohydrate43g14%
Dietary Fiber6g24%
Sugars11g22%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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