Creamy Cauliflower Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large head Cauliflower, raw 6 cup Chicken Stock - (preferably homemade)1/4 cup cashews, raw1.5 tsp Salt .25 tsp white Pepper4 clove Garlic 6 slices bacon6 scallions
1. Soak cashews in hot (boiling hot) water.
2. Chop cauliflower into small chunks. Place in pot with garlic (skinned) and stock.
3. Bring stock to a boil and then loosely cover; cook, at a steady boil, for 10-15 minutes, until cauliflower is tender.
4. While cauliflower is cooking, cook bacon until crisp. Cool on paper towels.
5. Let cool a little and then place half the mixture into a high-speed blender. Blend until smooth. Repeat with other half of soup. Reheat, if necessary.
6. Add salt and pepper. Serve with bacon bits and sliced scallions.
3.
Serving Size: Make 6 servings, approx 1-1/2 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user MICHTOTMAN.
2. Chop cauliflower into small chunks. Place in pot with garlic (skinned) and stock.
3. Bring stock to a boil and then loosely cover; cook, at a steady boil, for 10-15 minutes, until cauliflower is tender.
4. While cauliflower is cooking, cook bacon until crisp. Cool on paper towels.
5. Let cool a little and then place half the mixture into a high-speed blender. Blend until smooth. Repeat with other half of soup. Reheat, if necessary.
6. Add salt and pepper. Serve with bacon bits and sliced scallions.
3.
Serving Size: Make 6 servings, approx 1-1/2 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user MICHTOTMAN.
Nutritional Info Amount Per Serving
- Calories: 163.4
- Total Fat: 6.0 g
- Cholesterol: 12.0 mg
- Sodium: 817.0 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 4.1 g
- Protein: 7.9 g
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