Creamy Cauliflower Soup (No Cream)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups cauliflower florets1 Medium Potato (I use Yukon Gold), unpeeled and diced1 cup onion, diced1/2 cup celery (grated)1 stalk celery, diced2 Bay leaves2 tsp. dried thyme (or 2-3 sprigs of fresh)cracked pepper2 1/2 cups low-sodium organic chicken broth1 small potato (I use Yukon Gold)1/2 fresh lemon, juice squeezed (as a garnish)
Prep:
In a pot, add the olive oil and heat on medium.
Cook the carrots, onion and celery for about 3 minutes, or until tender.
Add the thyme, cauliflower florets, potato, and Bay leaves.
Add the chicken broth (can substitute with vegetable broth).
Cover and simmer for about 25 minutes, until the potatoes are fork tender.
Using an immersion blender (or in two batches in a food processor).
Add the lemon juice, a little at a time, according to your taste. The lemon juice adds a delicious brightness to the soup.
Garnish, if desired, with fresh chives.
Number of Servings: 4
Recipe submitted by SparkPeople user FOODIEWIFE.
In a pot, add the olive oil and heat on medium.
Cook the carrots, onion and celery for about 3 minutes, or until tender.
Add the thyme, cauliflower florets, potato, and Bay leaves.
Add the chicken broth (can substitute with vegetable broth).
Cover and simmer for about 25 minutes, until the potatoes are fork tender.
Using an immersion blender (or in two batches in a food processor).
Add the lemon juice, a little at a time, according to your taste. The lemon juice adds a delicious brightness to the soup.
Garnish, if desired, with fresh chives.
Number of Servings: 4
Recipe submitted by SparkPeople user FOODIEWIFE.
Nutritional Info Amount Per Serving
- Calories: 80.5
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 74.6 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 2.6 g
- Protein: 3.0 g