Cream of Cauliflower Soup (South Beach Recipe)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 2lb head of cauliflower1 tbsp extra virgin olive oil1 small onion thinly sliced4 cups of water1 tsp salt1/2 cup reduced fat sour cream1 tsp ground nutmegSalt and fresh ground pepper
Cut cauliflower into florets and slice stems into 1/4 inch pieces. Heat oil in heavy-bottomed saucepan over medium heat. Add thinly sliced onion and cook until softened, stirring occasionally (about 15 minutes).
Add water, cover, bring to a simmer and cook until tender, about 15 minutes. Puree vegetables and cooking liquid until smooth. Return to saucepan and whisk sour cream and nutmeg.
Serving Size: 4 1/2 cup servings
Add water, cover, bring to a simmer and cook until tender, about 15 minutes. Puree vegetables and cooking liquid until smooth. Return to saucepan and whisk sour cream and nutmeg.
Serving Size: 4 1/2 cup servings
Nutritional Info Amount Per Serving
- Calories: 116.3
- Total Fat: 7.7 g
- Cholesterol: 11.8 mg
- Sodium: 56.1 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 4.0 g
- Protein: 4.0 g
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