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Cauliflower Soup

Fat.Freedom's picture
  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

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

Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 926 Calories from Fat 158

% Daily Value*

Total Fat 18 g27.1%

Saturated Fat 4.6 g22.9%

Trans Fat 0 g

Cholesterol 40.6 mg13.5%

Sodium 2033.4 mg84.7%

Total Carbohydrates 144 g47.9%

Dietary Fiber 10.7 g42.7%

Sugars 38.5 g

Protein 49 g97.7%

Vitamin A 48.8% Vitamin C 174.6%

Calcium 42.3% Iron 49.1%

*Based on a 2000 Calorie diet

Cauliflower Soup Recipe