Cauliflower soup
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 117.4
- Total Fat: 7.3 g
- Cholesterol: 9.6 mg
- Sodium: 669.0 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 1.4 g
- Protein: 3.1 g
View full nutritional breakdown of Cauliflower soup calories by ingredient
Number of Servings: 7
Ingredients
-
Onions, raw, 1 large
Garlic, 2 clove
Olive Oil, 2 tbsp
Carrots, raw, 2 large
Celery, raw, 2 stalk, large
Butter, salted, 2 tbsp
*Flour, white, .2 cup
Milk, nonfat (skim milk), 1 cup
*Better than Bouillon Organic Chicken Base, 6 tsp
Optional - sirachia sauce
Directions
In a sauce pan, dice onions and cook over medium high heat with finely minced garlic in olive oil for 3-4 minutes. Add diced carrots and celery, cook another 4 minutes. While cooking chop cauliflower and add to a soup pot.
When other veggies are done cooking, add to soup pot. In empty sauce pan, melt butter and add flour. Cook, stirring constantly, over medium high heat for about one minute. Add milk and stir until blended. Add a couple of cups of water and stir until mixed.
Add to soup pot and top with water as desired (I add enough so that it's about two inches above the height of the veggies). Add chicken base. Allow to simmer for a half hour or so. Add pepper and a bit of sirachia if you like (just a little, add more if desired until it's to your liking).
If you like a creamier texture, mash some of the veggies right in the pan or use an immersion blender.
Serving Size: Makes about 14 cups
Number of Servings: 7
Recipe submitted by SparkPeople user CHRIS23652365.
When other veggies are done cooking, add to soup pot. In empty sauce pan, melt butter and add flour. Cook, stirring constantly, over medium high heat for about one minute. Add milk and stir until blended. Add a couple of cups of water and stir until mixed.
Add to soup pot and top with water as desired (I add enough so that it's about two inches above the height of the veggies). Add chicken base. Allow to simmer for a half hour or so. Add pepper and a bit of sirachia if you like (just a little, add more if desired until it's to your liking).
If you like a creamier texture, mash some of the veggies right in the pan or use an immersion blender.
Serving Size: Makes about 14 cups
Number of Servings: 7
Recipe submitted by SparkPeople user CHRIS23652365.