Moosewood Cream of Cauliflower Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup, shredded Cheddar or Colby Cheese, Low Fat 1/4 tsp Caraway Seed 2 tsp Dill weed, dried 0.50 tsp Salt 1 cup, chopped Carrots, raw 5 cup Cauliflower, raw and chopped1 cup, diced Celery, raw 1 clove Garlic, minced2 cup, chopped Onions, raw 5 cup (8 fl oz) Water, tap 1 tsp dried mustard 1 tbso Lemon Juice 'Real Lemon' 100% juice 2 large (3" to 4-1/4" dia.) Potato, raw, chopped
1. In a soup pot, combine the onions, garlic, potatoes, celery and water. Bring to a boil, reduce the heat and then simmer for 10 minutes.
2. Add the carrots and continue to simmer for 10 more minutes.
3. Add the cauliflower, dill, lemon juice, mustard and caraway seeds and simmer for 15 to 20 minutes longer until the carrots are tender.
4. Add the cheese and puree the soup. Add salt to taste. Gently reheat. Serve topped with chopped scallions.
Serving Size: Makes 8 10-oz servings
2. Add the carrots and continue to simmer for 10 more minutes.
3. Add the cauliflower, dill, lemon juice, mustard and caraway seeds and simmer for 15 to 20 minutes longer until the carrots are tender.
4. Add the cheese and puree the soup. Add salt to taste. Gently reheat. Serve topped with chopped scallions.
Serving Size: Makes 8 10-oz servings
Nutritional Info Amount Per Serving
- Calories: 129.3
- Total Fat: 1.3 g
- Cholesterol: 3.0 mg
- Sodium: 294.0 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 5.3 g
- Protein: 7.1 g
Member Reviews