Cauliflower Soup Recipe

Summary

Health IndexAverageCuisine
CourseDish
Main Ingredient

Ingredients

 Brown rice1⁄3 Cup (5.33 tbs) (Uncooked)
 Cauliflower2 Cup (32 tbs), cut into pieces
 Chicken stock5 Cup (80 tbs)
 Celery1⁄2 Cup (8 tbs), chopped
 Cornstarch4 Teaspoon
 Skim milk1 Cup (16 tbs)
 Black pepper1⁄4 Teaspoon (To Taste)
 Seasoning To Taste (Without Salt)
 Grape nuts1⁄4 Cup (4 tbs), ground
 Butter buds1 Teaspoon (Sprinkles)
 Paprika1⁄2 Teaspoon
 Fresh chopped parsley1⁄2 Teaspoon

Nutrition Facts

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

Directions

Mix together and sprinkle over top of soup when serving, if desired.
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.
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