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Cauliflower Soup from Norway

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

30 min

Ready

60 min
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
5 ½ cups cauliflower florets
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2 cups water
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1 teaspoon salt
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2 tablespoons margarine
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½ cup onions
diced
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2 teaspoons all-purpose flour
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1 packet chicken broth
and sesoning mix, instant
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1 cup milk, skim
1 dash white pepper
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1 x nutmeg
ground
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Ingredients

Amount Measure Ingredient Features
1.3 l cauliflower florets
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473 ml water
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5 ml salt
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3E+1 ml margarine
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118 ml onions
diced
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1E+1 ml all-purpose flour
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1 packet chicken broth
and sesoning mix, instant
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237 ml milk, skim
1 dash white pepper
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1 x nutmeg
ground
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Directions

In a 4-quart saucepan, combine cauliflower, water and salt; bring to a boil.

Reduce heat and let simmer until cauliflower is tender; let cool slightly.

Transfer 2 cups cauliflower (including cooking liquid) to blender container and process until smooth.

Repeat procedure, 2 cups at a time, until all cauliflower and cooking liquid have been processed.

Set aside.

In same saucepan heat margarine over medium-high heat until bubbly and hot; add onion and sauté until translucent.

Sprinkle with flour and broth mix and stir quickly to combine; cook, stirring, for 1 minute.

Gradually add milk and cook, stirring constantly, until flour mixture is completely dissolved and liquid thickens; stir in puréed cauliflower.

Reduce heat and let simmer, stirring accasionally, until heated through; stir in pepper.

Ladle into 4 soup bowls and, if desired, sprinkle each portion with dash nutmeg.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 347g (12.2 oz)
Amount per Serving
Calories 13943% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 829mg 35%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 15%
Sugars g
Protein 13g
Vitamin A 5% Vitamin C 110%
Calcium 12% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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