Cauliflower Soup
Recipe: #25778
March 15, 2017
Categories: Cauliflower, Diabetic, Heart Healthy, Low Carbohydrate, more
"The original recipe, from Taste of Home, included cheddar cheese. But we had a taste test last night, with the following results: 3 liked it best without the cheese, 2 liked it with cheese and 1 was too diplomatic to cast a vote :) I definitely prefer it without the cheese. BE CAREFUL on adding the carrot. I tried it with two good sized carrots and they took over the taste as well as making the soup too thick to add the roux."
Ingredients
Nutritional
- Serving Size: 1 (244.4 g)
- Calories 120.7
- Total Fat - 7.6 g
- Saturated Fat - 3.5 g
- Cholesterol - 11.8 mg
- Sodium - 100 mg
- Total Carbohydrate - 12.2 g
- Dietary Fiber - 2.7 g
- Sugars - 5.1 g
- Protein - 2.7 g
- Calcium - 38.3 mg
- Iron - 0.6 mg
- Vitamin C - 38.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oil and butter over medium heat, add onion and carrots and saute until soft.
Step 2
Add garlic and saute a few more minutes.
Step 3
Add a bit of salt at each stage of the recipe, with a bit more at the end if needed. I use a total of 1 1/2 teaspoons kosher salt for the entire recipe.
Step 4
Add the cauliflower, then just enough water to barely cover the veggies.
Step 5
Cover and bring to a low boil, then reduce heat to low and simmer for 35 minutes or until squash is tender.
Step 6
Select a pan to make the roux (white sauce). I use a large, wide pan, large enough to hold the roux plus the vegetable soup.
Step 7
Make the roux by sauteeing flour in butter til golden, then slowly stir in the milk or almond milk. Heat until thickened, stirring frequently, then turn off heat.
Step 8
Puree the vegetable soup in blender until smooth, then stir it into the thickened roux.
Step 9
Add the spices, salt and pepper to taste.
Tips
- I use a 4 quart pan with lid for the vegetables and a 3 quart pan without lid for the roux.