Cream of Cauliflower Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 T. Olive Oil1 large Onion, chopped4 cloves Garlic, minced2 large Potatoes, peeled and cubed2 Carrots, chopped2 (14.5 oz.) cans Chicken Broth1 head Cauliflower, chopped1 cup Milk1 t. Salt1/2 t. ground Black Pepper1/8 t. ground Nutmeg1 T. dry Sherry1 T. dried Parsley
In a large pot over medium heat, saute onion and garlic in olive oil. Cook until translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat. Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg, sherry, and parsley. Heat through. Makes 6 one cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user SHERIEKOCH.
Number of Servings: 6
Recipe submitted by SparkPeople user SHERIEKOCH.
Nutritional Info Amount Per Serving
- Calories: 230.7
- Total Fat: 6.7 g
- Cholesterol: 7.1 mg
- Sodium: 1,052.4 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 7.4 g
- Protein: 7.9 g
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