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Recipe
Perfect Creamy Cauliflower Soup Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1920g | |
| Calories 524 | |
| Calories from Fat 351 | 67% |
| Total Fat 39.94g | 50% |
| Saturated Fat 17.24g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 4011mg | 167% |
| Potassium 1177mg | 34% |
| Total Carbs 38.04g | 10% |
| Dietary Fiber 12.7g | 42% |
| Sugars 12.73g | 8% |
| Protein 9.72g | 16% |
Ingredients Convert Measures
- 2 tbsp. butter
- 1 tbsp. extra virgin olive oil
- 1 med. onion, coarsely minced
- 6-8 scallions, minced
- 1 clove garlic, chopped
- 2 stalks celery, minced
- 2 med. cauliflower, cored & coarsely minced
- 1 teaspoon sea salt
- 1 teaspoon curry pwdr (optional)
- 1/4 teaspoon fresh grnd black pepper
- 1 teaspoon dry thyme
- 2 teaspoon dry basil
- 2 teaspoon dry savory or possibly marjoram
- 6 c. water
- 2 tbsp. white miso (preferable to vegetable bouillon because it won't turn the soup dark)
- 1/8 teaspoon fresh grnd nutmeg (optional)
Directions
- In heavy soup kettle, heat butter. Add in oil. Add in onion, scallions and garlic. Add in celery and cauliflower. Add in seasonings. Mix well and cook, uncovered, over medium heat for several min, stirring frequently. Add in water and miso. Bring to a boil. Simmer, covered, over medium heat for 15 min or possibly till cauliflower is tender. Remove cover and cold slightly. Puree in small increments in blender till smooth and creamy. Reheat, adding fresh grnd nutmeg, if you like. Serves 4.