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    You are in: Home / Recipes / Cream of Cauliflower Soup Recipe
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    Cream of Cauliflower Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    Moody's Note:

    Light, creamy, low-fat soup.

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    Units: US | Metric


    1. 1
      Pour 1/2 cup vegetable broth into a large saucepan.
    2. 2
      Bring to boil over med-high heat& cook onion& leek, reducing heat to medium, and stirring often until vegetables are soft, (about 7 minutes).
    3. 3
      Add rest of broth, cauliflower& potatoes.
    4. 4
      Bring to boil over med-high heat.
    5. 5
      Cover& reduce heat to medium low,& simmer until potatoes& cauliflower are soft enough to puree.
    6. 6
      Using a food processor or immersion blender, puree the soup then return to pot to gently warm.
    7. 7
      Add salt& freshly ground pepper to taste.

    Ratings & Reviews:

    • on December 14, 2003


      I really like this recipe and it's just great the way it is. Sometimes though I like my soup a little lighter so here's a variation: Use only one potato for texture, leave out the leek altogether, increase the amount of stock and add a pinch each of nutmeg and cinnamon (yes, I said cinnamon) I'll bet you'll like that too!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cream of Cauliflower Soup

    Serving Size: 1 (280 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 141.7
    Calories from Fat 2
    Total Fat 0.3 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 42.3 mg
    Total Carbohydrate 32.0 g
    Dietary Fiber 5.9 g
    Sugars 5.7 g
    Protein 4.9 g

    The following items or measurements are not included:

    vegetable broth

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