Cauliflower, Cabbage Creamy Soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 56.5
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 244.8 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 3.1 g
- Protein: 2.2 g
View full nutritional breakdown of Cauliflower, Cabbage Creamy Soup calories by ingredient
Introduction
Fresh vegetables, creamy texture, low calorie, low sodium Fresh vegetables, creamy texture, low calorie, low sodiumNumber of Servings: 5
Ingredients
-
3 cup, shredded Cabbage, fresh
3 cup Cauliflower, raw
2 1tsp Coconut Oil
1 tbsp Curry powder
1 small Onions, raw
2 cup Broth - Campbell's Organic Vegetable Broth (by SLIMLEIGH1)
0.5 tsp Cumin (ground) (by IVORYGRL1)
Directions
In 2 cups water, cook cauliflower until tender.
While cauliflower is cooking, sauté onion in coconut oil until golden brown (about 5 minutes). Watch carefully as they can go from almost ready to burnt, in seconds. When golden, add spices and sauté until aromatic. Add cabbage and continue until cabbage is wilted . Add a bit if vegetable broth if pan gets sticky. It will deglaze the good stuff from the bottom.
When both are cooked, reserve broth from cauliflower and add enough vegetable broth to equal 4 cups of liquid .
Reserve one cup of cooked cauliflower and 1 cup of the fried cabbage/onion mixture.
Put remaining cauliflower and cabbage in a Nutibullet or blender with enough of the liquid to cover the vegetables. Blend until creamy smooth If to thick, add more broth.
Return creamed vegetables and reserved cauliflower, cabbage and remaking broth to pot. Heat through. Adjust spices if you like it a bit with a bit more zing add 1\8 t cayenne pepper)
(Sometimes I will include a couple of pieces of bacon, finely chopped to the onions in the frying stage. It adds a nice dimension. If adding bacon, adjust calories)
Serving Size: Makes 5 - 1 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user SIMPLY-CRM.
While cauliflower is cooking, sauté onion in coconut oil until golden brown (about 5 minutes). Watch carefully as they can go from almost ready to burnt, in seconds. When golden, add spices and sauté until aromatic. Add cabbage and continue until cabbage is wilted . Add a bit if vegetable broth if pan gets sticky. It will deglaze the good stuff from the bottom.
When both are cooked, reserve broth from cauliflower and add enough vegetable broth to equal 4 cups of liquid .
Reserve one cup of cooked cauliflower and 1 cup of the fried cabbage/onion mixture.
Put remaining cauliflower and cabbage in a Nutibullet or blender with enough of the liquid to cover the vegetables. Blend until creamy smooth If to thick, add more broth.
Return creamed vegetables and reserved cauliflower, cabbage and remaking broth to pot. Heat through. Adjust spices if you like it a bit with a bit more zing add 1\8 t cayenne pepper)
(Sometimes I will include a couple of pieces of bacon, finely chopped to the onions in the frying stage. It adds a nice dimension. If adding bacon, adjust calories)
Serving Size: Makes 5 - 1 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user SIMPLY-CRM.