Creamy Cauliflower Soup
- Number of Servings: 4
Ingredients
1 head cauliflower, cut into small pieces1 large yellow onion, diced1 white potato, diced4 cups fat-free chicken broth3 teaspoons olive oil1/2 cup fat-free half & half1/2 cup low fat shredded cheddar cheese1 tablespoon butterPinch of cayenne pepperSalt & Pepper
1. Heat olive oil in a large pot over medium-high heat until shimmering but not smoking.
2. Place cauliflower, onions, and potato into pot. Season with salt and pepper to taste. Cook and stir vegetables until just starting to brown, about 8 minutes.
3. Add chicken stock and bring to a boil. Reduce heat to low and simmer until the vegetables are very tender and you can easily push a fork through them, about 30 minutes.
4. Transfer the contents of the pot to a blender. Add half & half. Blend until smooth.
5. Pour the contents of the blender back into the pot. Stir in the cheese, butter, and cayenne pepper. Cook and stir over medium high heat until the cheese has completely melted.
6. Season with salt and pepper to taste.
Yield: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user QUILTINGB52.
2. Place cauliflower, onions, and potato into pot. Season with salt and pepper to taste. Cook and stir vegetables until just starting to brown, about 8 minutes.
3. Add chicken stock and bring to a boil. Reduce heat to low and simmer until the vegetables are very tender and you can easily push a fork through them, about 30 minutes.
4. Transfer the contents of the pot to a blender. Add half & half. Blend until smooth.
5. Pour the contents of the blender back into the pot. Stir in the cheese, butter, and cayenne pepper. Cook and stir over medium high heat until the cheese has completely melted.
6. Season with salt and pepper to taste.
Yield: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user QUILTINGB52.
Nutritional Info Amount Per Serving
- Calories: 430.0
- Total Fat: 20.6 g
- Cholesterol: 44.2 mg
- Sodium: 2,006.4 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 8.5 g
- Protein: 27.1 g
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