Cream of Cauliflower soup (low fat)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tbsp soft margarine1 large onion, chopped4 cloves garlic, minced2 large potatoes, cubed2 large carrots, chopped4 cups low-sodium vegetable broth1 large head cauliflower, chopped1 cup skim milk1/2 tsp black pepper1/8 tsp nutmeg1 tsp dried parsley
1. In a large pot over medium heat, melt margarine. Stir in onion & garlic and cook until onion is translucent, about 5 minutes.
2. Stir in potatoes and carrots and cook 5 minutes more.
3. Pour in broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes.
4. Remove from heat.
5. Remove 1 cup of cooked vegetables.
6. Puree soup in batches in a blender or food processor, or in a pot using an immersion blender or beaters.
7. Return to low heat and stir in vegetables, milk, pepper and nutmeg. Heat through.
8. Serve garnished with a sprinkle of parsley.
Makes 6 large servings.
Number of Servings: 6
Recipe submitted by SparkPeople user TIMTOO.
2. Stir in potatoes and carrots and cook 5 minutes more.
3. Pour in broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes.
4. Remove from heat.
5. Remove 1 cup of cooked vegetables.
6. Puree soup in batches in a blender or food processor, or in a pot using an immersion blender or beaters.
7. Return to low heat and stir in vegetables, milk, pepper and nutmeg. Heat through.
8. Serve garnished with a sprinkle of parsley.
Makes 6 large servings.
Number of Servings: 6
Recipe submitted by SparkPeople user TIMTOO.
Nutritional Info Amount Per Serving
- Calories: 208.6
- Total Fat: 4.4 g
- Cholesterol: 0.8 mg
- Sodium: 545.6 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 7.4 g
- Protein: 9.0 g
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