Creamy Cauliflower Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 107.0
  • Total Fat: 6.0 g
  • Cholesterol: 17.0 mg
  • Sodium: 217.4 mg
  • Total Carbs: 9.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.8 g

View full nutritional breakdown of Creamy Cauliflower Soup calories by ingredient
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Number of Servings: 12


    1 large head of cauliflower, stem discarded, florets chopped
    1 medium potato, peeled and chopped
    1/2 onion, chopped
    1 tablespoon unsalted butter
    1 tablespoon olive oil
    4 cups reduced sodium chicken stock
    2 cups fat-free milk
    1/2 cup heavy cream
    1 teaspoon black pepper (or to taste)


Place cauliflower florets, potato, and onion in a saucepan with the butter and oil. Heat gently and, when the contents start to sizzle, cover with a lid and sweat everything over a low heat for about 10 minutes. The vegetables should not be at all colored.

Add the stock and bring to a boil. Then pour in the mil and return gently to a boil. (This way, there will be no scum forming in the milk.) Simmer, uncovered, for 10-15 minutes when the vegetables should be soft. Pour in half the cream, then puree in a food processor or blender, or blend in the pan with an immersion blender. Pass the puree through a sieve into a clean pan, rubbing with the back of a ladle.

Stir in the rest of the cream. Taste for seasoning and bring the soup to a boil. Serve.

Makes approximately 12 (1 cup) servings.

Number of Servings: 12

Recipe submitted by SparkPeople user AURXDOC05.

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