Cauliflower Soup Fit For Life Recipes

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CAULIFLOWER SOUP



Cauliflower Soup image

Every other cauliflower soup recipe I tried lacked flavor, but this cheesy recipe packs a tasty punch! We like it with hot pepper sauce for a little extra kick. -Debbie Ohlhausen, Chilliwack, British Columbia

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
2-1/2 cups water
2 teaspoons chicken bouillon or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional

Steps:

  • In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

Nutrition Facts : Calories 159 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 617mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

CAULIFLOWER SOUP FIT FOR LIFE



Cauliflower Soup Fit for Life image

Make and share this Cauliflower Soup Fit for Life recipe from Food.com.

Provided by KTDances

Categories     Lunch/Snacks

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 tablespoons butter
1 tablespoon olive oil
1 medium onion, coarsely chopped
6 -8 scallions, chopped
1 garlic clove, minced
2 stalks celery, chopped
2 medium cauliflower, cored and coarsely chopped
1/2 teaspoon sea salt
1/2 teaspoon curry powder (optional, I don't use it)
1/8 teaspoon fresh ground black pepper
1/2 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried savory or 1 teaspoon marjoram
6 cups chicken broth
1/2 teaspoon fresh ground nutmeg (optional, I don't use it)

Steps:

  • In a heavy soup kettle, melt butter. Add oil. Add onion, scallions, and garlic. Add celery and cauliflower. Add seasonings. Mix well and cook, uncovered, over medium heat for several minutes, stirring frequently.
  • Add chicken broth. Bring to a boil. Simmer, covered, over medium heat for 15 minutes or until cauliflower is tender. Remove cover and cool slightly.
  • Puree in small increments in blender until smooth and creamy. I leave small chunks of cauliflower.
  • Reheat adding fresh ground nutmeg, if desired.

Nutrition Facts : Calories 159.7, Fat 8.2, SaturatedFat 3.3, Cholesterol 10.2, Sodium 1047.3, Carbohydrate 14.6, Fiber 5.1, Sugar 5.9, Protein 9.4

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