Cauliflower with Cheese Soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 260.2
- Total Fat: 11.0 g
- Cholesterol: 34.7 mg
- Sodium: 728.9 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 4.6 g
- Protein: 15.1 g
View full nutritional breakdown of Cauliflower with Cheese Soup calories by ingredient
Introduction
Steaming and relying on saute-ing the vegetables prior to adding the liquids helps retain the colour and the nutritional value of the ingredients in this easy-to-make soup.By relying on the flavour added by the bouillon, the pepper and the bayleaf, the sodium level in this soup is kept lower than other preparations while still remaining a hearty and filling meal.
Portioned out and placed in the freezer, this recipe is great for grabbing a lunch on the go. Steaming and relying on saute-ing the vegetables prior to adding the liquids helps retain the colour and the nutritional value of the ingredients in this easy-to-make soup.
By relying on the flavour added by the bouillon, the pepper and the bayleaf, the sodium level in this soup is kept lower than other preparations while still remaining a hearty and filling meal.
Portioned out and placed in the freezer, this recipe is great for grabbing a lunch on the go.
Number of Servings: 5
Ingredients
-
Cheddar Cheese, 100 grams
Margerine spread, Compliments, 1 tsp
Celery, raw, 100 grams
Milk, 2%, 28 fl oz
Cauliflower, raw, 775 grams
Oxo Chicken Bouillon Mix, 3 tsp
Onions, raw, 100 grams
Flour, white, per tablespoon, 3 tbsp
Pepper to taste, a teaspoon of garlic paste and a bayleaf.
Directions
Chop onion and celery. Saute in margerine in a large dutch oven or stock pot. Cover and allow to steam until tender.
Meanwhile, seperate the florets of the cauliflower from the stems, but don't throw them away.
Cover and steam the stems in the microwave until very soft, then puree for use later.
Add the florets, the pepper, the bayleaf and garlic to the onion and celery in the pot, stir to combine thoroughly. Add about 1/4 c. water and cover tightly to steam everything until the florets are tender. DO NOT allow the mixture to start sticking to the botton of the pan!
Add the pureed stems, the milk and the cheese. Allow this to simmer on med-low heat until the cheese is melted.
Combine the flour with about 1/4 c. water to make a thick paste and blend thoroughly with the contents of the pot.
Remove the bayleaf and serve immediately or portion into containers for storage in the freezer.
Enjoy!!
Number of Servings: 5
Recipe submitted by SparkPeople user KARATEGRAMMA.
Meanwhile, seperate the florets of the cauliflower from the stems, but don't throw them away.
Cover and steam the stems in the microwave until very soft, then puree for use later.
Add the florets, the pepper, the bayleaf and garlic to the onion and celery in the pot, stir to combine thoroughly. Add about 1/4 c. water and cover tightly to steam everything until the florets are tender. DO NOT allow the mixture to start sticking to the botton of the pan!
Add the pureed stems, the milk and the cheese. Allow this to simmer on med-low heat until the cheese is melted.
Combine the flour with about 1/4 c. water to make a thick paste and blend thoroughly with the contents of the pot.
Remove the bayleaf and serve immediately or portion into containers for storage in the freezer.
Enjoy!!
Number of Servings: 5
Recipe submitted by SparkPeople user KARATEGRAMMA.