Cream of Cauliflower Soup
Submitted by: Stephanie K.
Makes 6 1 cup Servings
1 white onion, chopped
1 tablespoon crushed garlic
1 head cauliflower, broken in florets
3 cups low-sodium fat free chicken broth
1 12 oz can evaporated skimmed milk
1/4 tsp. freshly grated nutmeg
Salt to taste
1/2 tablespoon fresh chopped Parsley
1. Preheat a large nonstick saucepan to Dutch oven over medium high heat.
2. Spray the pan with nonstick cooking spray. Sauté the onions and garlic, stirring constantly, until tender and translucent, about five minutes.
3. Add the cauliflower and cook, stirring, until heated through, about five minutes.
4. Add the broth; bring to a boil. Reduce the heat to medium-low and simmer, covered, until the vegetable can be easily
mashed, about ten minutes.
5. Transfer to a blender or food processor and puree with the parsley.
6. Pour the puree back into the saucepan. Over low heat, stir in the evaporated milk, nutmeg, and salt; heat to serving temperature, about one minute.
Units: 1
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