Creamy Cauliflower Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 157.1
  • Total Fat: 6.7 g
  • Cholesterol: 14.8 mg
  • Sodium: 439.1 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 3.6 g
  • Protein: 7.3 g

View full nutritional breakdown of Creamy Cauliflower Soup calories by ingredient
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From "For the Love of Soup" by Jeanelle Mitchell From "For the Love of Soup" by Jeanelle Mitchell
Number of Servings: 6


    1 tbsp unsalted butter
    2 leeks, white parts only, cut in half lengthwise and thinly sliced
    1 onion, chopped
    2 stalks celery, chopped
    2 cups low-sodium chicken or vegetable stock
    4 cups water
    6 cups chopped cauliflower
    1/4 cup long-grain white rice
    1 bay leaf
    1 cup grated low-fat cheddar cheese or crumbled goat cheese (optional)
    sea salt and freshly ground pepper
    2 tbsp chopped fresh flat-leaf parsley


If using cheddar cheese, remember to taste the soup before adding salt. Nutritional info calculated with goat cheese.


In a large saucepan, melt butter over medium heat. Add leeks, onion, and celery and saute for 4 minutes.

Add stock, water, cauliflower, rice, and bay leaf and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until rice and vegetables are tender. Remove from heat, let cool slightly, and discard bay leaf.

Puree soup in the saucepan using an immersion blender, or transfer soup in batches to a blender or food processor and blend until smooth, then return soup to the saucepan. Stir in cheese (if using) and season with salt and pepper to taste. Simmer just until heated-do not boil-and serve garnished with parsley.

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