- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 237.8
- Total Fat: 11.2 g
- Cholesterol: 13.6 mg
- Sodium: 2,096.3 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 5.1 g
- Protein: 15.9 g
Rebekah's Cauliflower Soup LightenedSubmitted by: HISIRISHGEM
IntroductionThe Original Recipe comes from Ree at Pioneer Woman. It's high in fat and calories for the flavor, but for me, I wanted something toned done lighter. So I switched some ingredients and kept the flavor while slicing the calories and fat in half. Woohoo! The Original Recipe comes from Ree at Pioneer Woman. It's high in fat and calories for the flavor, but for me, I wanted something toned done lighter. So I switched some ingredients and kept the flavor while slicing the calories and fat in half. Woohoo!
Cauliflower, raw, 2 head, large (6-7" dia)
Olive Oil, .25 cup
Carrots, raw, 1 cup, chopped
Celery, raw, 1 cup, diced
Onions, raw, 1 medium (2-1/2" dia)
Parsley, 2 tbsp
Chicken Broth, 64 fl oz
Milk, nonfat, 2 cup
Fat free half and half, 1 cup
*Organic All-Purpose White Flour, 0.25 cup
Salt, 3 tsp
Sour Cream, reduced fat, 1 cup
After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half & half.
NOTE: I omit the butter and instead of regular flour, I use Wondra (A thickening agent found in your flour aisle)..about 6 tablespoons. I follow the directions on the Wondra adding 2TB of Wondra to 1/4 C. of cold water then ladel in 1 cup of hot milk slowly. THEN I add the Fat Free half n half mixture. Basically triple the recipe Wondra calls for, and it will thicken the soup without all that added fat of the butter. THEN add it to the soup base.
Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.
Just before serving, place the sour cream in a serving bowl . Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.
Serves 8-10 ppl
Number of Servings: 10
Recipe submitted by SparkPeople user HISIRISHGEM.