
??? | cauliflower, or brocoflower, cut into florets | ??? | |
??? | garlic, finely chopped | ??? | |
??? | onions, finely chopped | ??? | |
??? | butter, unsalted | ??? | |
??? | canola oil | ??? | |
??? | chicken broth | ??? | |
??? | cream 15% | ??? | |
??? | Cheddar cheese, grated | ??? | |
??? | salt [optional] | ??? | |
??? | ground pepper to taste [optional] | ??? |
A blender or food processor will be very useful to purée the soup.
The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cheese and cream should not be added before freezing, but later when the soup is reheated.
per 1 serving (330 g)
Amount % Daily Value |
Calories 160 |
Fat 10 g 16 % |
Saturated
5.5 g
28 % |
Cholesterol 30 mg |
Sodium 590 mg 24 % |
Carbohydrate 11 g 4 % |
Fibre 3 g 11 % |
Sugars 4 g |
Net Carbs 8 g |
Protein 8 g |
Vitamin A 8 % |
Vitamin C 118 % |
Calcium 16 % |
Iron 6 % |
Food Group | Exchanges |
---|---|
Vegetables | 1 ½ |
Meat and Alternatives | ½ |
Fats | 2 |
Excellent soup. I added additional spices,like cummin, curry powder and all spices. It was really good. Also, I added some leftover broiled vegetable I had made the days before, like yam, green pepper and potatoes. I pureed the whole thing, then added the half-half cream and emental cheese. Truly delicious. I would serve it to guests.
Yummy, everyone loved it and so easy to make. This recipe quantity was perfect for my food processor and I was able to reserve a quart to use later in the week. Added really sharp grated cheddar cheese and organic heavy cream from local dairy, reheated on stove to melt cheese, added a fair amount of pepper and salt to spice it up. This is definitely a keeper.
I added broccoli, because I didn't have enough cauliflower. I didn't make it to the cream/cheese part of the soup -- just pureed the soup and ate it. The soup was fantastic without the cream & cheese!