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Nutritional Info
  • 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

View full nutritional breakdown of Rebekah's Cauliflower Soup Lightened calories by ingredient
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Rebekah's Cauliflower Soup Lightened

Submitted by: HISIRISHGEM
Rebekah's Cauliflower Soup Lightened

Introduction

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! 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!
Number of Servings: 10

Ingredients

    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

Directions

In a large soup pot, add olive oil and the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an addition couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes.

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.






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