Guest guest Posted June 4, 2001 Report Share Posted June 4, 2001 * Exported from MasterCook * Creamy Cauliflower Soup Recipe By : GardenCuisine by Paul Wenner, page 289 Serving Size : 8 Preparation Time :0:00 Categories : Beans And Legumes Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- chopped 2 large carrots -- diced 3 stalks celery -- sliced 4 cloves garlic -- minced 1/4 cup distilled water 1 medium head cauliflower chopped into bite size pieces 1 potato -- scrubbed and diced 2 bay leaves 15 ounces canned Swanson's Vegetable Broth 1 1/2 cups milk (almond or soy or rice or nonfat dairy) 15 ounces canned cannellini beans -- drained and rinsed Fresh parsley -- for garnish Serves 8 This soup blossoms with great flavor. Sauté the onion, carrots, celery, and garlic in water until brown. Add the cauliflower, potato, bay leaves, and vegetable broth. Stir to mix, then cover and simmer over medium heat for 20 minutes. Remove the bay leaves, then transfer 3 cups of the soup to a blender. Blend until smooth, then return to the pot along with the milk and cannellini beans. Heat gently (do not boil) until very hot. Garnish with parsley to serve. This tasty soup goes well with Wild Rice and Asparagus Salad. PER SERVING • 150 CALORIES (7% FROM FAT) • 1 G FAT • 5 G PROTEIN • 29 G CARBOHYDRATE • 0 MG CHOLESTEROL • 290 MG SODIUM • 4 G FIBER - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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