
Recipe: Cauliflower Soup
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.