HEALTHY CREAMY CAULIFLOWER SOUP RECIPES

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HEALTHY CREAM OF CAULIFLOWER SOUP RECIPE - BISTROMD



Healthy Cream of Cauliflower Soup Recipe - bistroMD image

A healthy and warm winter soup with our cream of cauliflower soup. This recipe does not include cream so you don't have to worry about it weighing you down!

Provided by Sarah Asay, RDN

Categories     Entree

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 6

1 large head of cauliflower (about 3 cups), cut into bite-size pieces
2 Tbsp olive oil, divided
Salt and pepper to taste
1 medium onion, chopped
2 garlic cloves, minced
5 cups vegetable broth, low-sodium

Steps:

  • 1. Preheat oven to 400°F. Add chopped cauliflower onto a baking sheet and lightly drizzle with a tablespoon of olive oil. Sprinkle with salt and pepper to taste. 2. Transfer cauliflower to oven and roast for about 15 minutes then flip the florets. Roast for an additional 10 to 15 minutes, or until the florets are caramelized and tender. 3. In a large saucepan, heat remaining tablespoon of olive oil over medium heat. Add onions and garlic and saute until softened. 4. Add roasted cauliflower and vegetable broth to the saucepan. Bring to a boil, reduce heat, and simmer covered for about 5 minutes. 5. Take the pot off the heat and blend with an immersion blender. Or, carefully transfer to a blender and mix in batches. Puree completely for a creamy soup or leave some chunks for a bit of texture. 6. Serve and enjoy warm.

Nutrition Facts : Calories 80 calories

CREAM OF CAULIFLOWER SOUP II RECIPE | ALLRECIPES



Cream of Cauliflower Soup II Recipe | Allrecipes image

I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.

Provided by Vivien

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Vegetable Soup Recipes    Cauliflower

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 13

2 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 ounce) cans chicken broth
1 head cauliflower, chopped
1 cup milk
1 teaspoon salt
½ teaspoon ground black pepper
? teaspoon ground nutmeg
1 tablespoon dry sherry
1 tablespoon chopped fresh parsley

Steps:

  • In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
  • Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.

Nutrition Facts : Calories 193.8 calories, CarbohydrateContent 33 g, CholesterolContent 13.4 mg, FatContent 5.2 g, FiberContent 4.8 g, ProteinContent 5.6 g, SaturatedFatContent 3.1 g, SodiumContent 476.4 mg, SugarContent 6.4 g

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