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Servings: 6 Servings

Ingredients

  • 2 tablespoons salted butter
  • 1 tablespoon extra virgin olive oil
  • 1 large heads cauliflower cut into small florets
  • 1 white onion diced
  • 3 stalks celery sliced
  • 3 carrots diced
  • 4 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 tablespoons cornstarch
  • 2 cups vegetable broth
  • 2 cups milk
  • Salt and Pepper to taste

Instructions

  • Heat butter and olive oil in a large pot over medium-high heat. Add in cauliflower, onions, celery, and carrots. Cook for 10 to 12 minutes, stirring occasionally, until vegetables begin to soften
  • Add the garlic and saute 1 minute more. Stir in thyme, oregano, and cornstarch and cook for 1 minute.
  • Pour in the vegetable broth and milk. Stir constantly until the mixture comes to a boil.
  • Reduce the heat to low and simmer 3 to 5 minutes until the soup has thickened. Season with salt and pepper to taste. Serve hot.

Nutrition

Calories: 149kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 425mg | Potassium: 345mg | Fiber: 2g | Sugar: 7g | Vitamin A: 112% | Vitamin C: 15.8% | Calcium: 13% | Iron: 3.4%

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