Harvest Cauliflower Soup Recipe
Per 1 cup of chopped raw cauliflower, you'll receive over 51 milligrams of immunity-boosting Vitamin C.
Per cup, in its raw state it contains a significant amount of potassium at 320 milligrams. In addition there is a surprising 2.05 grams of protein in the cup.
Other Health Ingredients
Our recipe for Harvest Cauliflower Soup contains over healthy ingredients - including carrots, onion and celery.
We recommend serving this ridiculously fresh soup with a loaf of crusty bread, such as the peasant-type breads dusted with flour.
4 cooked cups of chopped cauliflower
1/4 cup of finely chopped onion
1 cup of finely chopped celery
1/2 cup of chopped carrots
1 cup of chicken broth - or 1 chicken bouillon cube
2 Tablespoons of Butter
1/2 cup of Half & Half
1+ Cups of 2% Milk*
*The amount of milk that you add can be adjusted to suit your personal preference of the texture of the soup.
For a thicker soup, add less milk. For a thinner soup, add a bit more.
In addition, you can also use less or more of the steamed cauliflower in your recipe. More - will produce a thicker soup.
Additional salt is not needed as the chicken bouillon cube contains lots of salt. If you wish to add a bit of cracked pepper - feel free to do such.
In addition, a stick of cooked bacon crumbled over the warm soup is also mighty tasty for an additional 25 calories - when the bacon strip has been prepared in the microwave.
1. Add all the vegetables to a soup pot EXCEPT the cauliflower. Cover with water and cook until the vegetables are tender, adding the bouillon cube just before they reach that tender state.
2. We opt to cook our cauliflower in a separate pot because the liquid that is produced by cauliflower isn't a pleasant flavor. You can also opt for a steam method if you wish. After cooking, drain thoroughly.
3. Place the vegetables and 1/2 of the cooked cauliflower into a blender or food process and puree until it reaches the desired consistency.
4. Next, melt the butter in a microwave-safe bowl in the microwave and add the pureed mixture to the bowl.
5. Add the Half & Half and the milk. Stir until incorporated.
7. Chop the remaining cooked cauliflower and add to the mixture and return to the microwave, cooking until soup mixture is hot.
Serves 4 extremely generously for about 100 calories each
This is a hearty, winter soup that will take the chill out of the bones, tho it can be taken hot or cold. Serve with a batch of warm crusty bread & a cup of home-made butterscotch pudding.
Low Fat Recipe Ingredients for Low Fat, Low Calorie Recipe
1 Golden Butternut Squash, Acorn Squash OR any Winter Variety of Squash
2 Cups of skim Milk
¼ Cup of No Calorie Butter Spray From the Fridge
2 ½ Teaspoons of Pumpkin Pie Spice (Or 1 Teaspoon Ground Cinnamon, ½ Teaspoon Allspice, ½ Teaspoon Ground Nutmeg, ½ Teaspoon Ground Ginger)
Dash of Salt
6 -12 Packets of No Calorie Sweetener (Sweetened to the Personal Taste)
Prepare golden squash in microwave by slicing in half, seeding, washing, then placing face down in about 1 inch of water in a microwave safe pan.
Cover with heavy plastic. Cook on high for about 12-15 minutes, or until fork tender.
When cooled, spoon out orange meat into thick non-stick pot that hath been coated with the butter spray.
Next, add spices & stir gently. Add salt & sugar. Add milk. Cook until smooth & warm. Sprinkle with a bit of cinnamon before serving.
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