"Creamy" Cauliflower and Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 medium white onion, sliced3 c. chicken broth (or veg broth, or water)3 c. nonfat milk1 medium head of cauliflower, roughly chopped2 medium potatoes, peeled and roughly chopped2 T. reduced fat sour cream1 T. whole wheat flourcouple sprigs of thymesalt and pepper to taste
Saute onions in a large, sprayed pot until translucent.
Add to the pot stock, skim milk, cauliflower, potatoes, and stripped thyme (optional). Bring to a scald, or allow those tiny bubbles around the rim of the pot to form before bringing the heat back down to low. Allow to simmer for 30 minutes, or until all veg is tender.
While simmering, whisk together the sour cream and flour, until well blended. The add one or two tablespoons of soup liquid and blend that together. Set aside sour cream mixture.
Puree with immersion blender (or in a regular blender), with caution, until smooth and creamy. Add sour cream mixture. Puree further.
Simmer soup for an additional 10 minutes. If you have an immersion blender, I would run it through one more time.
Season with salt and pepper (I like almost a tablespoon of kosher salt).
Enjoy!
Makes 8 - 1.5 c. servings
Number of Servings: 8
Recipe submitted by SparkPeople user CAROLINE1000.
Add to the pot stock, skim milk, cauliflower, potatoes, and stripped thyme (optional). Bring to a scald, or allow those tiny bubbles around the rim of the pot to form before bringing the heat back down to low. Allow to simmer for 30 minutes, or until all veg is tender.
While simmering, whisk together the sour cream and flour, until well blended. The add one or two tablespoons of soup liquid and blend that together. Set aside sour cream mixture.
Puree with immersion blender (or in a regular blender), with caution, until smooth and creamy. Add sour cream mixture. Puree further.
Simmer soup for an additional 10 minutes. If you have an immersion blender, I would run it through one more time.
Season with salt and pepper (I like almost a tablespoon of kosher salt).
Enjoy!
Makes 8 - 1.5 c. servings
Number of Servings: 8
Recipe submitted by SparkPeople user CAROLINE1000.
Nutritional Info Amount Per Serving
- Calories: 108.6
- Total Fat: 1.0 g
- Cholesterol: 5.2 mg
- Sodium: 438.0 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 3.3 g
- Protein: 6.4 g
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