Cauliflower soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1/4 stick butter1/2 onion1 cauliflower head1/2 carrot (if big or 1 if small)1/2 cup celery400 ml vegetable broth1/2 cup béchamel sauce1/2 cup half and halfsalt, black pepper, chopped parsley
Start by chopping onion, carrot and celery
Take a pot and heat up the butter
Throw in the onion let it sweat for a few minutes
Now throw in carrot and celery, mix well and saute’ for a couple of minutes.
Meanwhile chop the cauliflower in small pieces, throw’ em into the pot. Add chopped parsley
Mix, cover with a lid and let cook at low heat for about 15 min.
Now add the vegetable broth (I used 99% fat free one…cause I’m a rebel!)
Bring the soup to boil, reduce heat, cover with a lid and let simmer for about 20 min.
Take the béchamel sauce and mix it with the half and half. Pour the final cream into the pot.Adjust with salt and black pepper, cover and let keep cooking for about 15-20 more minute
Your soup is now ready!
Number of Servings: 3
Recipe submitted by SparkPeople user CINESINA.
Take a pot and heat up the butter
Throw in the onion let it sweat for a few minutes
Now throw in carrot and celery, mix well and saute’ for a couple of minutes.
Meanwhile chop the cauliflower in small pieces, throw’ em into the pot. Add chopped parsley
Mix, cover with a lid and let cook at low heat for about 15 min.
Now add the vegetable broth (I used 99% fat free one…cause I’m a rebel!)
Bring the soup to boil, reduce heat, cover with a lid and let simmer for about 20 min.
Take the béchamel sauce and mix it with the half and half. Pour the final cream into the pot.Adjust with salt and black pepper, cover and let keep cooking for about 15-20 more minute
Your soup is now ready!
Number of Servings: 3
Recipe submitted by SparkPeople user CINESINA.
Nutritional Info Amount Per Serving
- Calories: 237.3
- Total Fat: 16.1 g
- Cholesterol: 46.6 mg
- Sodium: 627.6 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 6.0 g
- Protein: 7.1 g
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