Easy Cauliflower Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 157.5
- Total Fat: 9.5 g
- Cholesterol: 25.7 mg
- Sodium: 1,402.2 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 3.6 g
- Protein: 6.4 g
View full nutritional breakdown of Easy Cauliflower Soup calories by ingredient
Introduction
Ingredients:1 head Cauliflower, broken into flowerets
1 or 2 small carrots, chopped
1 yellow onion, chopped
1 stack celery, chopped
1 large clove garlic, chopped
4 cups water
Ground Pepper
Scant amount of kosher salt
Chicken or veg bouillon (I like the loose stuff)
Ground cloves, a scant 1/8 teaspoon
4 tablespoons butter
4 tablespoons flour
1 cup milk (I use 1 cup water and ½ dry milk)
½ to 1 cup cheddar cheese
Necessary hardware:
Pot big enough to hold 4 cups water and vegetables
Big spoon (I like to use metal for this)
Measuring cups
Measuring spoons
Cutting board
Chef knife
Rubber spatula
Small Saucepan
Emersion blender (or if you must, a regular blender)
Preparation:
Put all vegetables into large pot with the water. Cook over low heat until vegetables are tender.
Add bouillon and pepper (tiny bit of salt too, but that is up to you), stir and cook until a slight boil comes up.
Use emersion blender to mush up the vegetable mixture. (I like to leave mine a little chunky.)
Sprinkle ground cloves over top.—don’t overdo this, a scant amount is perfect!
In saucepan, melt butter (to do this well, don’t use the highest heat you have. It goes quickly and you could scorch everything easily). The add the flour. Stir, stir, stir while it is cooking. When it comes to a bit of a bubble, add the milk and stir stir stir. You WILL see lumps at first, keep stirring. If it is still lumpy, use a whisk, but really stirring will take care of it. This will get thick and fast. Don’t scorch it. Pull off the heat and add cheese. Mix until you can’t see individual strands of cheese.
Pour contents of saucepan (mixture is thick and scrummy, use spatula to get it all) into Large pot with the vegetable mixture. Mix well.
You can serve with parsley (add fresh taste), a dollop of sour cream, maybe a dash of sherry. You decide. I like it hot and haven’t tried it cold. It is tasty. Leaving a bit of the veggies in chunk form raises the GI rate (as the body has something to work on), but if you know better, then do it your way.
Ingredients:
1 head Cauliflower, broken into flowerets
1 or 2 small carrots, chopped
1 yellow onion, chopped
1 stack celery, chopped
1 large clove garlic, chopped
4 cups water
Ground Pepper
Scant amount of kosher salt
Chicken or veg bouillon (I like the loose stuff)
Ground cloves, a scant 1/8 teaspoon
4 tablespoons butter
4 tablespoons flour
1 cup milk (I use 1 cup water and ½ dry milk)
½ to 1 cup cheddar cheese
Necessary hardware:
Pot big enough to hold 4 cups water and vegetables
Big spoon (I like to use metal for this)
Measuring cups
Measuring spoons
Cutting board
Chef knife
Rubber spatula
Small Saucepan
Emersion blender (or if you must, a regular blender)
Preparation:
Put all vegetables into large pot with the water. Cook over low heat until vegetables are tender.
Add bouillon and pepper (tiny bit of salt too, but that is up to you), stir and cook until a slight boil comes up.
Use emersion blender to mush up the vegetable mixture. (I like to leave mine a little chunky.)
Sprinkle ground cloves over top.—don’t overdo this, a scant amount is perfect!
In saucepan, melt butter (to do this well, don’t use the highest heat you have. It goes quickly and you could scorch everything easily). The add the flour. Stir, stir, stir while it is cooking. When it comes to a bit of a bubble, add the milk and stir stir stir. You WILL see lumps at first, keep stirring. If it is still lumpy, use a whisk, but really stirring will take care of it. This will get thick and fast. Don’t scorch it. Pull off the heat and add cheese. Mix until you can’t see individual strands of cheese.
Pour contents of saucepan (mixture is thick and scrummy, use spatula to get it all) into Large pot with the vegetable mixture. Mix well.
You can serve with parsley (add fresh taste), a dollop of sour cream, maybe a dash of sherry. You decide. I like it hot and haven’t tried it cold. It is tasty. Leaving a bit of the veggies in chunk form raises the GI rate (as the body has something to work on), but if you know better, then do it your way.
Number of Servings: 8
Ingredients
-
1 head Cauliflower, broken into flowerets
1 or 2 small carrots, chopped
1 yellow onion, chopped
1 stack celery, chopped
1 large clove garlic, chopped
4 cups water
Ground Pepper
Scant amount of kosher salt
Chicken or veg bouillon (I like the loose stuff)
Ground cloves, a scant ⅛ teaspoon
4 tablespoons unsalted butter
4 tablespoons flour
1 cup milk (I use 1 cup water and ½ dry milk)
½ to 1 cup cheddar cheese
Tips
Necessary hardware:
Pot big enough to hold 4 cups water and vegetables
Big spoon (I like to use metal for this)
Measuring cups
Measuring spoons
Cutting board
Chef knife
Rubber spatula
Small Saucepan
Emersion blender (or if you must, a regular blender)
Directions
Put all vegetables into large pot with the water. Cook over low heat until vegetables are tender.
Add bouillon and pepper (tiny bit of salt too, but that is up to you), stir and cook until a slight boil comes up.
Use emersion blender to mush up the vegetable mixture. (I like to leave mine a little chunky.)
Sprinkle ground cloves over top.—don’t overdo this, a scant amount is perfect!
In saucepan, melt butter (to do this well, don’t use the highest heat you have. It goes quickly and you could scorch everything easily). The add the flour. Stir, stir, stir while it is cooking. When it comes to a bit of a bubble, add the milk and stir stir stir. You WILL see lumps at first, keep stirring. If it is still lumpy, use a whisk, but really stirring will take care of it. This will get thick and fast. Don’t scorch it. Pull off the heat and add cheese. Mix until you can’t see individual strands of cheese.
Pour contents of saucepan (mixture is thick and scrummy, use spatula to get it all) into Large pot with the vegetable mixture. Mix well.
You can serve with parsley (add fresh taste), a dollop of sour cream, maybe a dash of sherry. You decide. I like it hot and haven’t tried it cold. It is tasty. Leaving a bit of the veggies in chunk form raises the GI rate (as the body has something to work on), but if you know better, then do it your way.
Serving Size: 8 servings 1-1 1/2 cups each
Number of Servings: 8
Recipe submitted by SparkPeople user KJFINE.
Add bouillon and pepper (tiny bit of salt too, but that is up to you), stir and cook until a slight boil comes up.
Use emersion blender to mush up the vegetable mixture. (I like to leave mine a little chunky.)
Sprinkle ground cloves over top.—don’t overdo this, a scant amount is perfect!
In saucepan, melt butter (to do this well, don’t use the highest heat you have. It goes quickly and you could scorch everything easily). The add the flour. Stir, stir, stir while it is cooking. When it comes to a bit of a bubble, add the milk and stir stir stir. You WILL see lumps at first, keep stirring. If it is still lumpy, use a whisk, but really stirring will take care of it. This will get thick and fast. Don’t scorch it. Pull off the heat and add cheese. Mix until you can’t see individual strands of cheese.
Pour contents of saucepan (mixture is thick and scrummy, use spatula to get it all) into Large pot with the vegetable mixture. Mix well.
You can serve with parsley (add fresh taste), a dollop of sour cream, maybe a dash of sherry. You decide. I like it hot and haven’t tried it cold. It is tasty. Leaving a bit of the veggies in chunk form raises the GI rate (as the body has something to work on), but if you know better, then do it your way.
Serving Size: 8 servings 1-1 1/2 cups each
Number of Servings: 8
Recipe submitted by SparkPeople user KJFINE.