SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 108.6
  • Total Fat: 1.0 g
  • Cholesterol: 5.2 mg
  • Sodium: 438.0 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 3.3 g
  • Protein: 6.4 g

View full nutritional breakdown of "Creamy" Cauliflower and Potato Soup calories by ingredient
Report Inappropriate Recipe

"Creamy" Cauliflower and Potato Soup

Submitted by: CAROLINE1000

Introduction

Even the most cauliflower avoident person you know will never guess. It simply tastes like a creamy, savory soup. Add clams to it with couple cubed potatoes and you have clam chowder with far fewer calories. Sauteed mushrooms for cream of mushroom soup. You name it, this can work for it. Even the most cauliflower avoident person you know will never guess. It simply tastes like a creamy, savory soup. Add clams to it with couple cubed potatoes and you have clam chowder with far fewer calories. Sauteed mushrooms for cream of mushroom soup. You name it, this can work for it.
Number of Servings: 8

Ingredients

    1 medium white onion, sliced
    3 c. chicken broth (or veg broth, or water)
    3 c. nonfat milk
    1 medium head of cauliflower, roughly chopped
    2 medium potatoes, peeled and roughly chopped
    2 T. reduced fat sour cream
    1 T. whole wheat flour
    couple sprigs of thyme
    salt and pepper to taste

Directions

Saute onions in a large, sprayed pot until translucent.

Add to the pot stock, skim milk, cauliflower, potatoes, and stripped thyme (optional). Bring to a scald, or allow those tiny bubbles around the rim of the pot to form before bringing the heat back down to low. Allow to simmer for 30 minutes, or until all veg is tender.

While simmering, whisk together the sour cream and flour, until well blended. The add one or two tablespoons of soup liquid and blend that together. Set aside sour cream mixture.

Puree with immersion blender (or in a regular blender), with caution, until smooth and creamy. Add sour cream mixture. Puree further.

Simmer soup for an additional 10 minutes. If you have an immersion blender, I would run it through one more time.

Season with salt and pepper (I like almost a tablespoon of kosher salt).

Enjoy!

Makes 8 - 1.5 c. servings

Number of Servings: 8

Recipe submitted by SparkPeople user CAROLINE1000.






Great Stories from around the Web


Rate This Recipe