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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 315.1
  • Total Fat: 5.5 g
  • Cholesterol: 6.1 mg
  • Sodium: 158.2 mg
  • Total Carbs: 58.5 g
  • Dietary Fiber: 10.4 g
  • Protein: 13.1 g

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

Submitted by: DEANERS82

Introduction

This soup is hearty and delicious in the fall and winter. Serve with a green salad and crusty, fresh bread. This soup is hearty and delicious in the fall and winter. Serve with a green salad and crusty, fresh bread.
Number of Servings: 4

Ingredients

    1 large cauliflower, broken into florets
    3 large potatoes, peeled and chopped
    3 leeks, white parts only, sliced in rounds
    1 large onion, chopped
    1 carrot, peeled and chopped
    3 c. of water
    1-2 Tbsp. of olive oil
    2 c. of 1% milk

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Directions

Clean leeks thoroughly and slice.

Chop carrot and onion

Heat oil in a medium soup pot. Saute leeks, onion, and carrot over low heat for 30 minutes, until soft. Do not allow to brown.

Add cauliflower, water, and potatoes. Simmer, covered, for 45 minutes or until cauliflower and potatoes are soft when pierced with a fork.

Blend with an immersion blender, or puree in a food processor or blender in batches.

Return to pot and stir in milk to desired consistency.

Heat gently, not allowing to boil.

Serve hot.


Note: Will keep in the fridge for about a week, but does not freeze well.


Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user DEANERS82.






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