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Makeover Cauliflower Soup Recipe

Makeover Cauliflower Soup Recipe

Creamy soups can be soul-warming and so very satisfying, and Doris Davis's Cauliflower Soup is no exception. The Hellertown, Pennsylvania reader writes, “I received this recipe from a friend, and over the years I have served it many times and for many occasions.”
TOTAL TIME: Prep: 30 min. Cook: 30 min. YIELD:11 servings

Ingredients

  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 2 tablespoons butter
  • 1 large head cauliflower (2 pounds), broken into florets
  • 6 cups reduced-sodium chicken broth
  • 1/2 cup all-purpose flour
  • 2 cups 2% milk
  • 3/4 cup fat-free half-and-half
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon dill weed
  • 1/4 teaspoon white pepper

Directions

  • 1. In a Dutch oven, saute the celery, onion and carrot in butter for 3-5 minutes or until crisp-tender. Stir in cauliflower and broth; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Cool slightly.
  • 2. In a blender, process vegetable mixture in batches until smooth. Return all to the pan. Heat over medium heat.
  • 3. In a small bowl, whisk flour and milk until smooth; stir into puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the half-and-half, parsley, salt, dill and pepper. Heat through. Yield: 11 servings (2-3/4 quarts).

Nutritional Facts

1 cup equals 106 calories, 3 g fat (2 g saturated fat), 9 mg cholesterol, 641 mg sodium, 14 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.