Golden Autumn Soup (Low Fat)

READY IN: 45mins
Recipe by Outta Here

A nice low fat, heart-healthy Cauliflower soup. To make this vegetarian, substitute vegetable broth for the chicken broth.

Top Review by AcadiaTwo

Excellent delicious creamy soup! I used baby precleaned carrots and so therefore I did not chop them up. I used the recommended chicken stock as well as frozen cauliflower florets. I also doubled the soup. I pureed the soup with a blender in batches. I enjoyed the soup very much and I was the lucky one to get the only non-pureed baby carrot. How it escaped the blender, I will never know. I also loved the flavor added by the addition of the nutmeg. Made for PAC Spring 2013.

Ingredients Nutrition

Directions

  1. In a large pot, combine broth, cauliflower, carrots, and onions. Bring to a boil.
  2. Reduce heat and simmer 7 to 10 minutes, until vegetables are tender.
  3. Puree in a blender or food processor. Return to pan.
  4. Add milk and heat thoroughly, but do not boil.
  5. Stir in nutmeg and pepper.

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