Creamy Cauliflower And Potato Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 152.1
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 347.7 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 4.9 g
  • Protein: 5.6 g

View full nutritional breakdown of Creamy Cauliflower And Potato Soup calories by ingredient
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Number of Servings: 6


    1 Head of Cauliflower, core removed, broken into florets
    1 Onion, roughly chopped
    2-3 Yukon Gold Potatoes cut into quarters
    1 Stalk Celery
    3 Cloves Garlic, minced
    2 T. Vegetable Oil
    6 C. Stock Or Water Or Combination Of Both
    Fresh Grated Nutmeg
    1/4 C. Soy Milk (optional)
    Salt And Pepper


Wash and prepare all the vegetables. Heat the soup pot on med. heat for a min. before adding the oil, then put in onions and potatoes til they start to lightly brown. After the onions and potatoes start to brown add the celery and cauliflower. Cook until the vegetables start to soften and turn a nice golden brown.

Add the garlic and saute a few min. more, but don't allow the garlic to brown. Add the stock or water and bring soup to a boil, then lower the heat and simmer for about 25 min. or until the potatoes are quite tender. Remove the soup pot from the heat.

Let the soup cool a bit, then begin processing in a blender or with and immersion hand blender until it is smooth, but taking care not to over blend as this brings out more starch from the potatoes. Add a little stock or water to thin if neccessary.

Stir in soy milk, then season the soup with salt and pepper as needed. Serve it hot, topped with nutmeg and fresh black pepper.

Number of Servings: 6

Recipe submitted by SparkPeople user TKTMTA.

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