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Cream Of Cauliflower Soup Recipe
|Vegetable bouillon/Water||960 Milliliter (4 Cups)|
|Cauliflower||1 Large, divided into florets|
|Margarine||60 Milliliter (4 Tablespoons)|
|Celery||355 Milliliter, chopped (1 1/2 Cup)|
|Minced onion||30 Milliliter (2 Tablespoons)|
|Flour||60 Milliliter (1/4 Cup)|
|Unsweetened soy milk||480 Milliliter (2 Cups, Westsoy)|
Serving size: Complete recipe
Calories 1310 Calories from Fat 531
% Daily Value*
Total Fat 60 g91.9%
Saturated Fat 10 g49.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2807.9 mg117%
Total Carbohydrates 152 g50.7%
Dietary Fiber 39.9 g159.5%
Sugars 32.7 g
Protein 46 g91.6%
Vitamin A 77.2% Vitamin C 719%
Calcium 35.2% Iron 41.6%
*Based on a 2000 Calorie diet
Add cauliflower and cook until tender.
Drain, reserving cooking broth.
Coarsely chop about 1/3 of the florets.
Puree remaining cauliflower in food processor or blender, adding some broth if necessary.
In the same pan, melt margarine over medium heat and saute celery and onion until tender, stirring often.
Sprinkle flour over sauteed vegetables and stir well.
Slowly stir in reserved broth and cook, stirring until mixture thickens and comes to a boil.
Add pureed cauliflower and WestSoy and reheat, do not boil.
Stir in chopped florets; add salt and pepper to taste.