Creamy Cauliflower Soup

Course : Soups
Serves: 8
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4 cups fat-free chicken broth soup -- low sodium
1 medium cauliflower separated into flowerets -- (6 cups)
1 large stal celery -- chopped (3/4 cup)
1 small onion -- chopped (1/4 cups)
1 tablespoon lemon juice
2 tablespoons margarine
1/4 cup all-purpose flour -- gold medal
1 1/2 cups skim milk
2 medium green onions -- thinly sliced
1/8 teaspoon pepper
1 dash ground nutmeg

Preparation / Directions:

Heat 1 can broth to boiling in 3-quart saucepan. Stir in cauliflower, celery, onion, and lemon juice. Heat to boiling; reduce heat to medium. Cover and cook 15 to 20 minutes or until vegetables are tender; do not drain. Carefully pour about half of the cauliflower mixture into blender; Cover and blend in high speed until uniform consistency. Repeat with remaining cauliflower mixture; reserve. Melt margarine in 3-quart saucepan over low heat. Stir in flour. Cook, stirring constantly , until flour is absorbed; remove from heat. Stir in milk and remaining 1 can broth with wire whisk. Stir in onions. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in reserved cauliflower mixture, the pepper and nutmeg; cook until hot. Sprinkle with ground nutmeg if desired


Nutritional Information:

78 Calories (kcal); 3g Total Fat; (34% calories from fat); 5g Protein; 8g Carbohydrate; 1mg Cholesterol; 240mg Sodium

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