Golden Austrian Cauliflower Cream Soup
- Number of Servings: 4
Ingredients
5 cup, chopped Kale 4 cup (8 fl oz) Water, tap 1 head, medium (5-6" dia) Cauliflower, raw 1.25 cup, chopped Carrots, raw 1 cup, diced Celery, raw 1 cup, halves and whole Cashew Nuts, dry roasted 2 leek Leeks 16 oz Carrot juice -- fresh 2 clove Garlic 6 tsp Mrs. Dash (R) Lemon Pepper Seasoning Blend 0.5 tsp Nutmeg, ground
Place everything except kale and cashews into a large pot over medium-high heat.
Bright to a rolling boil, then reduce heat to medium-low and cover cooking for 15-20 minutes. Veggies should be fork tender.
Steam kale very lightly in microwave (or a steamer).
In a high-speed blender, blend two thirds of the soup liquid and veggies. Add the cashews and blend until smooth and creamy.
Add the blended mixture back into the pot and stir in the kale.
Serving Size: 4
Bright to a rolling boil, then reduce heat to medium-low and cover cooking for 15-20 minutes. Veggies should be fork tender.
Steam kale very lightly in microwave (or a steamer).
In a high-speed blender, blend two thirds of the soup liquid and veggies. Add the cashews and blend until smooth and creamy.
Add the blended mixture back into the pot and stir in the kale.
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 377.1
- Total Fat: 17.4 g
- Cholesterol: 0.0 mg
- Sodium: 187.6 mg
- Total Carbs: 50.6 g
- Dietary Fiber: 11.4 g
- Protein: 13.7 g
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