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Creamy Cauliflower Soup

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  Onion 1 Large, chopped
  Chicken stock 4 Cup (64 tbs)
  Carrots 2 Medium, thinly sliced
  Cauliflower head 1 , separated into florets
  Watercress 1⁄2 Cup (8 tbs), coarsely chopped
  Skim milk 1 Cup (16 tbs)
  Ground coriander 1⁄2 Teaspoon
  Nutmeg 1 Dash
  Cayenne pepper 1 Dash

Place the onions and 1 tablespoon of stock in a large stockpot or flameproof casserole.
Cook over medium heat, stirring occasionally until the onions are translucent.
Stir in the carrots and cauliflower and cook over medium heat for about 3 to 4 minutes.
Add the remaining stock and watercress.
Cover and simmer for 30 minutes or until the vegetables are quite tender.
With a slotted spoon, remove about three-fourths of the cauliflower from the soup and place in a blender with the skim milk.
Process on low to medium speed until smooth.
Return the blended cauliflower to the soup, add the nutmeg and cayenne, heat through.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 784 Calories from Fat 123

% Daily Value*

Total Fat 14 g21.3%

Saturated Fat 3.8 g18.8%

Trans Fat 0 g

Cholesterol 33.4 mg11.1%

Sodium 1802.2 mg75.1%

Total Carbohydrates 125 g41.5%

Dietary Fiber 27 g108%

Sugars 62.5 g

Protein 51 g101.8%

Vitamin A 424.2% Vitamin C 597.2%

Calcium 61.6% Iron 36.7%

*Based on a 2000 Calorie diet

Creamy Cauliflower Soup Recipe