Cauliflower Pork Soup Recipe

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This recipe was given to me by a friend several years ago. Everyone enjoys it, even my husband, who typically doesn't care for cauliflower.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 1 pound ground pork
  • 1 small head cauliflower, broken into florets
  • 2 cups water
  • 1/2 cup chopped onion
  • 2 cups milk, divided
  • 1/4 cup all-purpose flour
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Chopped chives, optional

Nutritional Facts

1 serving (1 cup) equals 283 calories, 19 g fat (10 g saturated fat), 76 mg cholesterol, 387 mg sodium, 9 g carbohydrate, 1 g fiber, 20 g protein.

Directions

  1. In a large skillet, cook pork until no longer pink; drain and set aside.
  2. In a large kettle or Dutch oven, cook cauliflower in water for 10 minutes or until tender. Do not drain. Add pork, onion and 1-1/4 cups milk to cauliflower.
  3. In a small bowl, combine flour and remaining milk until smooth; stir into cauliflower mixture. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; add cheese, salt and pepper, stirring until cheese melts. Garnish with chives if desired. Yield: 6-8 servings (2 quarts).
Originally published as Cauliflower Pork Soup in Country Pork 1996, p39

Nutritional Facts

1 serving (1 cup) equals 283 calories, 19 g fat (10 g saturated fat), 76 mg cholesterol, 387 mg sodium, 9 g carbohydrate, 1 g fiber, 20 g protein.

Reviews for Cauliflower Pork Soup

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Sep. 15, 2014

I made this because I had cauliflower to get rid of and needed prepare a quick meal for us. Gave this four stars because it's a great base recipe. I made it as is, but it was a little bland for us, so I added a few things to fix it up. Added was some cajun seasoning, a dash of thyme, crushed fresh garlic and also 1/4 cup grated romano cheese (in addition to the cheddar) and some lemon juice to brighten the flavor. I also tossed in a package of baby kale which I needed to use up but was not necessary to improve the soup. As I said, a great base recipe and I'll be using it again and again, maybe trying new things next time. Thanks!

MY REVIEW
Reviewed Oct. 25, 2013

Used frozen cauliflower and it turned out well. Tasty and comforting food.

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