Unbelievable Fat Free Cauliflower Soup Recipes

LOW FAT "CREAM" OF CAULIFLOWER SOUP

Steps:

• In a large pot, melt the butter and add 1/2 cup of the stock.
• Add onions, garlic and nutmeg. Cook, covered, stirring occasionally, until tender but not browned, 5-10 minutes.
• Stir in the rest of the stock and the cauliflower.
• Bring to a boil, reduce the heat and simmer until cauliflower is tender.
• Puree until smooth and return to the pot.
• Add evaporated milk, pepper and optional cheese.
• Simmer briefly and ladle into warm bowls. Garnish with parsley or fresh dill or chives if preferred.

UNBELIEVABLE FAT-FREE CAULIFLOWER SOUP

Steps:

• Add cauliflower to food processor and pulse until finely chopped.
• Transfer to a large pot and cover with water.
• Boil until cauliflower is completely tender and there are no more floating pieces - about 30 minutes (the time will depend on the size of the cauliflower bits).
• Take mixture back to food processor and puree until completely smooth. It's important to fully puree the the cauliflower - until it's very creamy.
• Season with salt and pepper to taste, adding more water if necessary.
• Serve.

CREAMY CAULIFLOWER SOUP

Steps:

• In a large saucepan, sauté onion in butter.
• Add flour and cook slowly for 2-3 minutes, stirring constantly.
• Add the chicken stock and bring to a boil.
• Add the cauliflower, potato, nutmeg, paprika, salt and pepper.
• Reduce heat to a simmer, cover and cook until vegetables are tender.
• Remove from heat and blend until smooth.
• Add the cream. Heat through and serve.

NO PUREE CAULIFLOWER SOUP

Steps:

• Cook cauliflower according to package directions, drain and chop into small pieces.
• In a dutch oven, saute onions and carrots in oil until tender.
• Stir in cauliflower, corn, and parsley.
• Add chicken broth. Bring to a boil. Reduce heat and simmer 5 to 10 minutes.
• In a saucepan over medium heat, melt butter. Whisk in flour. Gradually add milk and half and half. Cook, stirring continously until thickened. Do not allow to boil.
• Carefully stir thickened mixture into chicken broth and vegetables in Dutch oven.
• Add salt and pepper, then adjust seasonings to taste.

LOW-FAT VELVETY CAULIFLOWER SOUP (KOSHER-DAIRY)

Steps:

• Heat the oil in a large pot.
• Add the chopped celery and onion, sprinkle with a dash of salt, and fry over medium-high heat.
• When the onion and celery are soft and you can smell the aroma, move them to one side of the pot and melt the butter on the other side.
• Sprinkle the flour and cream of tartar on the melted butter, and combine to a smooth dough using a wooden spoon.
• Add a small amount of water and diluite the dough. Make sure there are no lumps.
• Slowly add the rest of the water and combine all.
• Add consomme and mix.
• Add cauliflowers and mix.
• Add thyme and milk and mix.
• Taste and add salt and freshly grounded pepper.
• Bring to a boil: be careful it might boil-over!
• Lower heat to medium-low, partially cover and simmer for additional 10-15 minutes until cauliflower is al-dente but not mushy.
• At this stage you may serve the soup as it is or you may mash using a hand blender, or roughly mush using potato masher.
• Serve hot and enjoy!