CREAMY CAULIFLOWER POTATO SOUP WITHOUT THE CREAM

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 -3 Tablespoons butter
  • 2 cups onions, diced
  • 2 cups celery, diced
  • 1 medium to large carrot, peeled and grated
  • 1 large cauliflower, in small flowerets
  • 1 potato, diced (peeled, if desired)
  • 6 cups chicken stock
  • 1/2 teaspoon pepper (less if using white pepper)
  • 1 Tablespoon fresh ginger, grated
  • nutmeg, if desired
  • fresh parsley, if desired

Directions

  • Melt butter. Saute onions, celery, and carrots until tender in Dutch oven.
  • Add cauliflower, chicken stock, pepper and ginger. Bring to a boil. Simmer until cauliflower and potatoes are tender.
  • Puree half the soup and return to the soup pan. Heat to serving temperature. Season to taste.
  • Garnish with ground nutmeg and parsley, if desired.
  • NOTE: Puree all the soup, if desired.
  • VARIATIONS
  • -- omit potato
  • -- use broccoli instead of cauliflower
  • -- use a combination of broccoli and cauliflower

Notes

Makeover of a creamy soup... increasing vegetables, decreasing cholesterol and calories.

Categories: Bisque/Cream 
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