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Cauliflower Soup With Confetti Garnish

fatfree.kitchen's picture
Ingredients
  Water/Nonfat chicken broth / vegetable broth / wine 1⁄4 Cup (4 tbs)
  Chopped onion 1 Cup (16 tbs)
  Uncooked long grain white rice 1⁄2 Cup (8 tbs)
  Cauliflower florets 8 Cup (128 tbs)
  Vegetable broth/Water 6 Cup (96 tbs)
  Skim milk 2 Cup (32 tbs)
  White pepper 1⁄2 Teaspoon
  Grated bell pepper 1⁄2 Cup (8 tbs)
  Grated carrot 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
Directions

Heat water, broth, or wine in a large, heavy soup pot over medium heat.
Add onion.
Cook and stir until tender.
Add more liquid during this process if necessary.
Add rice, cauliflower, and 6 cups of vegetable broth or water.
Simmer, covered, for 30 minutes or until the cauliflower and rice are tender.
Puree the soup in a food processor or blender.
Return the puree to the pot and add the skim milk and white pepper.
Serve garnished with the grated red pepper, carrot, and parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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