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Cauliflower Soup

Fat.Freedom's picture
Ingredients
  Brown rice 1⁄3 Cup (5.33 tbs) (Uncooked)
  Cauliflower 2 Cup (32 tbs), cut into pieces
  Chicken stock 5 Cup (80 tbs)
  Celery 1⁄2 Cup (8 tbs), chopped
  Cornstarch 4 Teaspoon
  Skim milk 1 Cup (16 tbs)
  Black pepper 1⁄4 Teaspoon (To Taste)
  Seasoning To Taste (Without Salt)
  Grape nuts 1⁄4 Cup (4 tbs), ground
  Butter buds 1 Teaspoon (Sprinkles)
  Paprika 1⁄2 Teaspoon
  Fresh chopped parsley 1⁄2 Teaspoon
Directions

Mix together and sprinkle over top of soup when serving, if desired.
1. Cook rice and set aside.
2. Bring cauliflower, chicken stock, and celery to boil. Reduce heat and simmer until cauliflower is tender-crisp, about 10 minutes.
3. Whisk cornstarch into milk until smooth. Add to soup, stirring constantly. Heat until thickened.
4. Add seasoning and rice. Garnish with chives, parsley, or watercress.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4.2 (15 votes)