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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 107.8
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 773.5 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 3.7 g
  • Protein: 4.1 g

View full nutritional breakdown of Cauliflower Soup calories by ingredient
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Cauliflower Soup

Submitted by: MYSHARONANY

Introduction

Original recipe called for 1 stick of celery, but I don't like it so I omitted it. Also called for 1/4 cup fresh parsley which I didn't have.

I also ended up cooking it a bit longer as I wanted the cauliflower and potatoes to be soft before I blended them.
Original recipe called for 1 stick of celery, but I don't like it so I omitted it. Also called for 1/4 cup fresh parsley which I didn't have.

I also ended up cooking it a bit longer as I wanted the cauliflower and potatoes to be soft before I blended them.

Number of Servings: 8

Ingredients

    * 2 tsp olive oil
    * 1 medium onion, finely chopped
    * 6 cloves garlic, crushed
    * 1 medium leek, white part only, finely sliced
    * 1 stick of celery, thinly sliced
    * 1 tsp dried thyme
    * 1 medium cauliflower (about 1 1/2 -2 pounds), trimmed and cut into small florets
    * 1.5 medium Yukon gold potato, cut into 1-inch pieces
    * 4 cups fat-free, low-sodium broth
    * 2 tsp ground parsley
    * Freshly ground black pepper

Directions

Heat oil on medium in a large heavy-bottomed saucepan or soup pot. Sauté onions, garlic, and leek, and cook until softened - about 4-5 minutes. Sprinkle thyme. Add cauliflower florets and potato pieces followed by the chicken broth. Bring to a boil, then turn heat to low; stir in parsley, then cover and simmer for 25 minutes, until cauliflower and potato are soft.

Remove from heat and cool a little. Blend in batches in a blender or food processor. Add freshly ground pepper to taste.

Makes 8 cups.

Number of Servings: 8

Recipe submitted by SparkPeople user MYSHARONANY.






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