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Cauliflower Soup Recipe
|Brown rice||1⁄3 Cup (5.33 tbs) (Uncooked)|
|Cauliflower||2 Cup (32 tbs), cut into pieces|
|Chicken stock||5 Cup (80 tbs)|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Skim milk||1 Cup (16 tbs)|
|Black pepper||1⁄4 Teaspoon (To Taste)|
|Seasoning||To Taste (Without Salt)|
|Grape nuts||1⁄4 Cup (4 tbs), ground|
|Butter buds||1 Teaspoon (Sprinkles)|
|Fresh chopped parsley||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 926 Calories from Fat 158
% Daily Value*
Total Fat 18 g27.1%
Saturated Fat 4.6 g22.9%
Trans Fat 0 g
Cholesterol 40.6 mg
Sodium 2033.4 mg84.7%
Total Carbohydrates 144 g47.9%
Dietary Fiber 10.7 g42.7%
Sugars 38.5 g
Protein 49 g97.7%
Vitamin A 48.8% Vitamin C 174.6%
Calcium 42.3% Iron 49.1%
*Based on a 2000 Calorie diet
1. Cook rice and set aside.
2. Bring cauliflower, chicken stock, and celery to boil. Reduce heat and simmer until cauliflower is tender-crisp, about 10 minutes.
3. Whisk cornstarch into milk until smooth. Add to soup, stirring constantly. Heat until thickened.
4. Add seasoning and rice. Garnish with chives, parsley, or watercress.