Creamy cauliflower soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 T vegetable oil or olive oil2 medium onions, chopped1/2 t salt3 garlic cloves, minced1/2 cup dry white wine1 large head cauliflower (2 lbs chopped)4 cups chicken or veggie brothFreshly ground white pepper2 T each virgin olive oil and minced chives1 T freshly chopped flat leaf parsley
Heat veggie or olive oil in large pot over stove at medium to medium low heat. Add onions and salt. Cover (reduce heat to medium low) stir occasionally until onions are soft. Add garlic and wine and cook until fluid is almost gone.
Stir in cauliflower and broth and bring to a boil. Reduce heat to simmer, cover and cook for 20 minutes until cauliflower is soft.
In 3 batches whirle soup in a blender until very smooth. At least 3 minutes for each batch. If you want you can blend 2 batches and leave the last one chunky. Stir together and season with white pepper to taste.
In a small bowl, combine olive oil, chives and parsley. Ladle soup into bowls and decoratively drizzle herb oil on top.
Number of Servings: 6
Recipe submitted by SparkPeople user BYHISSPIRIT.
Stir in cauliflower and broth and bring to a boil. Reduce heat to simmer, cover and cook for 20 minutes until cauliflower is soft.
In 3 batches whirle soup in a blender until very smooth. At least 3 minutes for each batch. If you want you can blend 2 batches and leave the last one chunky. Stir together and season with white pepper to taste.
In a small bowl, combine olive oil, chives and parsley. Ladle soup into bowls and decoratively drizzle herb oil on top.
Number of Servings: 6
Recipe submitted by SparkPeople user BYHISSPIRIT.
Nutritional Info Amount Per Serving
- Calories: 86.7
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,032.7 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 4.0 g
- Protein: 4.1 g
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