VEGAN CAULIFLOWER AND POTATO SOUP
Steps:
- Gather the ingredients.
- Sauté the onion and garlic in the vegan margarine or olive oil in a large soup or stock pot over medium heat, for 3 to 5 minutes, or until the onions and garlic are almost soft.
- Add the diced potato and chopped cauliflower and cook for a few more minutes, stirring frequently.
- Add the vegetable broth and bay leaves and bring to a simmer.
- Reduce the heat to medium-low once the mixture is simmering, cover the pot, and allow to cook for 25 to 30 minutes.
- Carefully remove the bay leaves, then transfer the soup to a blender and puree until smooth and creamy, or leave a bit of texture if desired.
- Season lightly with a bit of salt, pepper and a dash of nutmeg and reheat if needed.
- Top with grated vegan cheese and green onions, if desired, just before serving.
Nutrition Facts : Calories 182 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 7 g, Protein 7 g, SaturatedFat 1 g, Sodium 687 mg, Sugar 7 g, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 0 g
FAT-FREE VEGETABLE SOUP
This soup is fat- and cholesterol-free and only 5% fat/calories. It is quick and easy to make.
Provided by William Anatooskin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- In a large cooking pot, measure water, add onions, carrots, potatoes, green peppers, mashed tomatoes, chicken bouillon powder, black pepper, and curry powder. Boil for 20 minutes or until carrots are tender.
- Add shredded cabbage, chopped celery, cauliflower florets, and dill weed, and cook an additional 10 to 15 minutes. If soup is too thick, add more water and bring to boil. Adjust seasonings to taste.
Nutrition Facts : Calories 67.6 calories, Carbohydrate 15.1 g, Cholesterol 0.3 mg, Fat 0.4 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 297.6 mg, Sugar 4.8 g
FAT FREE POTATO CAULIFLOWER SOUP
Make and share this Fat Free Potato Cauliflower Soup recipe from Food.com.
Provided by chefmopotts
Categories Potato
Time 1h15m
Yield 2 cup, 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat canola oil in a soup pot and sauté onions, dill and thyme until tender.
- Add cauliflower and cook a few minutes more. Add water and potatoes.
- Cover and cook on medium heat until tender (approximately 30 minutes.) Remove from heat and blend approximately half the soup, about 6 cups, 2 cups at a time. I used my hand blender until it was the consistency I wanted.
- Simmer on lowest heat, add bay leaves, salt, pepper and soy sauce.
- Cook approximately 20 more minutes with top off.
- Mix skim milk with cornstarch and stir (or shake) to get out lumps.
- Add skim milk with cornstarch and check seasonings.
- Thin with water or milk if soup has gotten too thick after sitting.
- For extra flavor I used 3 cubes of Not-Chick'n bouillon seasoning but I figured the program would not recognize it. This product has a lot of sodium in it already so I did not add the 1 teaspoon salt.
Nutrition Facts : Calories 155.8, Fat 3.8, SaturatedFat 0.4, Cholesterol 0.6, Sodium 469.3, Carbohydrate 27.1, Fiber 4.4, Sugar 4.1, Protein 5
UNBELIEVABLE FAT-FREE CAULIFLOWER SOUP
This is a simple, healthy recipe. I couldn't believe that cauliflower and water could be so creamy and flavorful. I added curry powder after pureeing the cauliflower. You could also add chicken boullion to the water and/or fresh herbs.
Provided by Reddyrat
Categories Cauliflower
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Add cauliflower to food processor and pulse until finely chopped.
- Transfer to a large pot and cover with water.
- Boil until cauliflower is completely tender and there are no more floating pieces - about 30 minutes (the time will depend on the size of the cauliflower bits).
- Take mixture back to food processor and puree until completely smooth. It's important to fully puree the the cauliflower - until it's very creamy.
- Season with salt and pepper to taste, adding more water if necessary.
- Serve.
Nutrition Facts : Calories 71.9, Fat 0.3, SaturatedFat 0.1, Sodium 1249, Carbohydrate 15.2, Fiber 7.2, Sugar 6.9, Protein 5.7
CHEESY POTATO-CAULIFLOWER SOUP
This cheesy potato-cauliflower soup is a brightened take on traditional cheese soups. The vinegar, lemon, and cayenne give it a wonderful kick!
Provided by Sass
Time 55m
Yield 8
Number Of Ingredients 18
Steps:
- Combine cauliflower, potatoes, broth, celery, carrots, and onions in a large saucepan; bring to a boil. Cover and cook until vegetables have softened, about 10 minutes. Remove from the heat but keep the lid on.
- Melt butter in another large saucepan over medium heat. Whisk in flour; cook and whisk until bubbly and brown, about 3 minutes. Remove from heat and gradually whisk in milk. Return to medium heat and cook until thickened, 5 to 10 minutes.
- Add veggies and broth to the milk mixture. Continue stirring. Add vinegar, garlic powder, lemon juice, cayenne, salt, and pepper. Remove from the heat and slowly add Cheddar, Swiss, and American cheeses, stirring well until melted.
- Ladle into bowls and garnish with scallions.
Nutrition Facts : Calories 407.9 calories, Carbohydrate 23.4 g, Cholesterol 82.2 mg, Fat 28.3 g, Fiber 2.8 g, Protein 16.3 g, SaturatedFat 17.6 g, Sodium 533.3 mg, Sugar 7.8 g
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