Unbelievable Fat Free Cauliflower Soup Recipes

SIMPLE CAULIFLOWER SOUP

Steps:

• Melt the butter in a large pot over medium heat. Saute the onion in the butter for 5 minutes. Stir in the cauliflower and potato and saute for 5 more minutes.
• Pour in the stock, bring to a boil, reduce heat to low and simmer for 20 minutes, or until all vegetables are tender. Add the milk, stirring well to blend. Season with salt and pepper to taste.

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.

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!