Home made cream of cauliflower soup
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 223.2
- Total Fat: 10.8 g
- Cholesterol: 409.7 mg
- Sodium: 109.9 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 4.3 g
- Protein: 9.8 g
View full nutritional breakdown of Home made cream of cauliflower soup calories by ingredient
Number of Servings: 1
Ingredients
-
1 small cauliflower
salt and black pepper
1 oz plain flour
4 fl oz of almond milk
2 egg yolks
1 tbsp chopped chives
Directions
This recipe is my adjusted version of the Cream of Cauliflower Soup in the Complete Vegetarian Cookbook edited by Susie Ward.
Trim leaves off cauliflower and steam it whole in boiling salted water in a saucepan with the lid on until tender. Reserve water, and allow cauliflower to cool. Mix flour and cauliflower water, adding fresh water to 1-1/2 pints.
Reserve some cauliflower florets for garnish. Discard tough stalks, and puree the rest in a blender. Add to saucepan.
Beat the almond milk and egg yolks together, add some soup then return to saucepan. Add reserved cauliflower florets. Heat through but do not boil. Season and add chopped chives. Serve with triangles of hot toast.
Number of Servings: 1
Recipe submitted by SparkPeople user DORO110011.
Trim leaves off cauliflower and steam it whole in boiling salted water in a saucepan with the lid on until tender. Reserve water, and allow cauliflower to cool. Mix flour and cauliflower water, adding fresh water to 1-1/2 pints.
Reserve some cauliflower florets for garnish. Discard tough stalks, and puree the rest in a blender. Add to saucepan.
Beat the almond milk and egg yolks together, add some soup then return to saucepan. Add reserved cauliflower florets. Heat through but do not boil. Season and add chopped chives. Serve with triangles of hot toast.
Number of Servings: 1
Recipe submitted by SparkPeople user DORO110011.