Recipes

Recipe: Cauliflower Soup

Mar 15, 2013

Easy, vegetarian cauliflower soup with onion, celery, carrots, and Herbs de Provence

Servings: 4 (Counts as part of daily fluid intake.)

Nutrient analysis per 1 cup
Calories 57
Protein 2 g
Sodium 212 mg
Phosphorus 32 mg
Calcium 36 mg
Potassium 156 mg

Ingredients:

  • 3 c. water
  • 1 c. frozen cauliflower, chopped
  • 1/4 cube low-sodium chicken bouillon
  • 1/2 medium onion, chopped
  • 1/4 c. celery, chopped
  • 3 baby carrots, sliced
  • 1/8 tsp. Herbs de Provence or dried basil
  • 1 Tbsp. mayonnaise
  • 3 Tbsp. cream cheese
  • 1 Tbsp. margarine
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/3 tsp. granulated garlic
  • 1 Tbsp. flour (to thicken)
  • 1 Tbsp. margarine (to thicken)

Directions:

Microwave cauliflower to thaw and chop into bite-sized pieces. In a soup pot, place water, onion, carrots, celery and bouillon cube. Bring to a boil and cook on low heat until vegetables are tender. Add salt, pepper, herbs, cream cheese, mayonnaise and 1 Tbsp. margarine. Stir cauliflower into soup and cook another 3 – 5 minutes. To thicken soup, mix flour and 1 Tbsp margarine together with a fork. Add to soup and whisk until creamy and smooth.

Categories: Recipes