Creamy Cauliflower Soup (No Cream)
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 80.5
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 74.6 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 2.6 g
- Protein: 3.0 g
View full nutritional breakdown of Creamy Cauliflower Soup (No Cream) calories by ingredient
Introduction
The secret to making thick and creamy soups is to add one potato while simmering your vegetables. If you have an immersion blender, you can puree your soup to be nice and silky. If you don't have an immersion blender, then puree this soup in two batches. The secret to making thick and creamy soups is to add one potato while simmering your vegetables. If you have an immersion blender, you can puree your soup to be nice and silky. If you don't have an immersion blender, then puree this soup in two batches.Number of Servings: 4
Ingredients
-
2 cups cauliflower florets
1 Medium Potato (I use Yukon Gold), unpeeled and diced
1 cup onion, diced
1/2 cup celery (grated)
1 stalk celery, diced
2 Bay leaves
2 tsp. dried thyme (or 2-3 sprigs of fresh)
cracked pepper
2 1/2 cups low-sodium organic chicken broth
1 small potato (I use Yukon Gold)
1/2 fresh lemon, juice squeezed (as a garnish)
Directions
Prep:
In a pot, add the olive oil and heat on medium.
Cook the carrots, onion and celery for about 3 minutes, or until tender.
Add the thyme, cauliflower florets, potato, and Bay leaves.
Add the chicken broth (can substitute with vegetable broth).
Cover and simmer for about 25 minutes, until the potatoes are fork tender.
Using an immersion blender (or in two batches in a food processor).
Add the lemon juice, a little at a time, according to your taste. The lemon juice adds a delicious brightness to the soup.
Garnish, if desired, with fresh chives.
Number of Servings: 4
Recipe submitted by SparkPeople user FOODIEWIFE.
In a pot, add the olive oil and heat on medium.
Cook the carrots, onion and celery for about 3 minutes, or until tender.
Add the thyme, cauliflower florets, potato, and Bay leaves.
Add the chicken broth (can substitute with vegetable broth).
Cover and simmer for about 25 minutes, until the potatoes are fork tender.
Using an immersion blender (or in two batches in a food processor).
Add the lemon juice, a little at a time, according to your taste. The lemon juice adds a delicious brightness to the soup.
Garnish, if desired, with fresh chives.
Number of Servings: 4
Recipe submitted by SparkPeople user FOODIEWIFE.
 Recipe){kind=link}