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"My aunt always made this smooth rich-tasting soup for me when I came to visit," recalls Heather Kasprick of Keewatin, Ontario. "I could smell it simmering as soon as I arrived, I think of her whenever I have a bowlful."
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 107 calories, 6 g fat (3 g saturated fat), 14 mg cholesterol, 749 mg sodium, 11 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Creamy Cauliflower Soup in Quick Cooking March/April 2000, p8
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Reviewed on Oct. 09, 2011 by zaldeb
I have made this many times and have made some adjustments. I cannot wait for the fall harvest to make this and freeze it!I add some potatoes and carrots to this and add extra chicken broth. It is still mostly cauliflower but makes a more substantial meal with the potatoes and carrots. I even add some mushrooms. If I have it on hand I add some orange bell pepper; don't add much as a little goes a long way surprisingly.
I have made this many times and have made some adjustments. I cannot wait for the fall harvest to make this and freeze it!
I add some potatoes and carrots to this and add extra chicken broth. It is still mostly cauliflower but makes a more substantial meal with the potatoes and carrots. I even add some mushrooms. If I have it on hand I add some orange bell pepper; don't add much as a little goes a long way surprisingly.
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