Miracle Cauliflower Soup
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 81.5
- Total Fat: 1.7 g
- Cholesterol: 2.8 mg
- Sodium: 801.7 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 5.1 g
- Protein: 7.3 g
View full nutritional breakdown of Miracle Cauliflower Soup calories by ingredient
Introduction
This is a fantastic way to sneak veggies into your kids. I HATE cauliflower and cabbage and I love this soup. Very little prep time, 4 ingredients, and <1 gm of fat.This is a fantastic way to sneak veggies into your kids. I HATE cauliflower and cabbage and I love this soup. Very little prep time, 4 ingredients, and <1 gm of fat.
Number of Servings: 9
Ingredients
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1 head of cabbage (about 10 cups)
1 head of cauliflower (slightly larger than cabbage, about 10 cups)
Enough low sodium chicken broth to almost cover veggies (about 6 14.5 oz ,cans for 20 cups of veggies)
1/4 cup, or less, blue cheese crumbles
freshly ground black pepper to taste- lots!
optional: up to 1/2 cup roasted red pepper
Directions
Chop cabbage and cauliflower and place in Dutch oven or large pot.
Pour enough chicken stock to ALMOST cover.
Bring to boil, then simmer, covered, until very tender, about 60-90 minutes.
Remove from heat and stir in cheese and pepper. (and red pepper, if using)
Puree in blender, processor or in pot with hand blender. Taste to adjust seasoning.
Makes about 9 2-cup servings. Note: freezes well.
Pour enough chicken stock to ALMOST cover.
Bring to boil, then simmer, covered, until very tender, about 60-90 minutes.
Remove from heat and stir in cheese and pepper. (and red pepper, if using)
Puree in blender, processor or in pot with hand blender. Taste to adjust seasoning.
Makes about 9 2-cup servings. Note: freezes well.
Member Ratings For This Recipe
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JANINEWHITE
I halved the recipe since I'm the only one who likes cauliflower in my family. I sauteed my cabbage first in some sesame oil (about 2 tsp) to give a roasted flavor to it. I also threw in 3 cloves garlic and fresh ginger (1 tbsp) while it was simmering. I left out the blue cheese. It was quite good. - 1/26/09
Reply from KAT.COURTNEY (5/26/09)
Your tweaks sound yummy. Because it is easiest for me to use a whole head of cabbage & cauliflower, I just freeze the remaining soup. It lasts several months in the freezer in a good quality container.
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SPARKEYES
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LOSINGINGILBERT
I LOVE soups, and this is a new fave. I added too much pepper (I took the "lots!" too literally I guess) & I forgot the roasted red pepper, but this was delicious. I'm looking forward to getting hungry again so I can have some more! p.s. I think it would still be great w/o the blue cheese! - 1/15/09
Reply from KAT.COURTNEY (5/26/09)
I have taken to making it without the blue cheese to save money. Also, my daughter likes it better w/o the cheese. Thanks for the review; glad you liked it.
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MSKLINE
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NOIRE3