Moosewood Cream of Cauliflower Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 129.3
- Total Fat: 1.3 g
- Cholesterol: 3.0 mg
- Sodium: 294.0 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 5.3 g
- Protein: 7.1 g
View full nutritional breakdown of Moosewood Cream of Cauliflower Soup calories by ingredient
Introduction
modified from their Low-Fat Favourites cookbook - the original recipe called for buttermilk but I added cheese instead modified from their Low-Fat Favourites cookbook - the original recipe called for buttermilk but I added cheese insteadNumber of Servings: 8
Ingredients
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1 cup, shredded Cheddar or Colby Cheese, Low Fat
1/4 tsp Caraway Seed
2 tsp Dill weed, dried
0.50 tsp Salt
1 cup, chopped Carrots, raw
5 cup Cauliflower, raw and chopped
1 cup, diced Celery, raw
1 clove Garlic, minced
2 cup, chopped Onions, raw
5 cup (8 fl oz) Water, tap
1 tsp dried mustard
1 tbso Lemon Juice 'Real Lemon' 100% juice
2 large (3" to 4-1/4" dia.) Potato, raw, chopped
Tips
Even though the recipe is from a cookbook, I modified it to suit my needs so it should be fine to share.
Directions
1. In a soup pot, combine the onions, garlic, potatoes, celery and water. Bring to a boil, reduce the heat and then simmer for 10 minutes.
2. Add the carrots and continue to simmer for 10 more minutes.
3. Add the cauliflower, dill, lemon juice, mustard and caraway seeds and simmer for 15 to 20 minutes longer until the carrots are tender.
4. Add the cheese and puree the soup. Add salt to taste. Gently reheat. Serve topped with chopped scallions.
Serving Size: Makes 8 10-oz servings
2. Add the carrots and continue to simmer for 10 more minutes.
3. Add the cauliflower, dill, lemon juice, mustard and caraway seeds and simmer for 15 to 20 minutes longer until the carrots are tender.
4. Add the cheese and puree the soup. Add salt to taste. Gently reheat. Serve topped with chopped scallions.
Serving Size: Makes 8 10-oz servings