No-Cream Cream of Cauliflower Soup (The Complete Canadian Living Cookbook) Recipe

Looking for an easy No-Cream Cream of Cauliflower Soup (The Complete Canadian Living Cookbook) recipe? Learn how to make No-Cream Cream of Cauliflower Soup (The Complete Canadian Living Cookbook) using healthy ingredients.


Submitted by vitharien

Makes 6 servings



This recipe is from The Complete Canadian Living Cookbook, p48: "Eight No-Cream Creamed Soups". Substitute the cauliflower for any of the following vegetables: 500g parsnips, 625g beets, 625g sweet potatoes, 625g squash, 500g carrots, 500g frozen peas, or 500g broccoli. Recommended seasonings: Dense Vegetables: Parsnips/Beets/Sweet Potatoes/Squash/Carrots: 2 tsp of curry paste, ground ginger, or cumin. Tender Vegetables: Peas/Broccoli/Cauliflower: 1 tsp of dried Italian herb seasoning, crumbled dried basil, crumbled dried mint or herbes de Provence. "This is soup in its simplest form - vegetables, stock, seasonings and simmering time. Since potatoes provide the creaminess, choose higher-starch oval baking potatoes. An immersion blender is ideal for pureeing the soup right in the pot without having to transfer it to a blender or food processor."

Recipe Ingredients for No-Cream Cream of Cauliflower Soup (The Complete Canadian Living Cookbook)

500 g Cauliflower
2 tsp Unico Sunflower Oil
2 medium (2-1/2" dia) Onions
2 clove Garlic
225 grams Potatoes, Boiled
6.67 serving Campbell's Chicken Broth (30% Less Sodium)
1/2 tsp Salt, Table
1/4 tsp Pepper, Black

Recipe Directions for No-Cream Cream of Cauliflower Soup (The Complete Canadian Living Cookbook)

  1. Choose vegetable and seasoning according to recommendations. Chop vegetable (except peas).

  2. In saucepan, heat 2 tsp (10 ml) vegetable oil over medium heat. Add 2 onions, chopped, 2 cloves garlic, minced, 1 potato, peeled and cubed, and your choice of seasoning. Cook, stirring often, for 5 minutes or until onions are softened.

  3. Add 4 cups (1 L) prepared vegetables and 4 cups (1 L) chicken, vegetable, or beef stock; bring to boil. Reduce heat to medium-low, cover and simmer for 10 minutes for tender vegetables or 20 minutes for dense vegetables.

  4. With immersion blender or in blender, puree until smooth. If desired, thin with more water, stock, or milk. Season with salt and pepper to taste. (MAKE AHEAD: Except for pea soup and broccoli soup, let cool, cover, and refrigerate for up to 1 day. Reheat to serve.)

Categories

Vegetables, Appetizers, First Course, Side Dish, Soup

Nutrition Facts
Serving Size 327.5g
Amount Per Serving
Calories
94
Calories from Fat
14
% Daily Value*
Total Fat
1.6g
2%
Saturated Fat
0.2g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
643mg
27%
Potassium
540mg
15%
Total Carbohydrates
16.7g
6%
Dietary Fiber
3.5g
14%
Sugars
4.9g
Protein
3.8g
Vitamin A 0% Vitamin C 76%
Calcium 2% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in potassium
  • Very high in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • Very high in sodium
  • High in sugar
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