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Creamy Cauliflower Soup
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| Dad's Creamy Cauliflower Soup skinnytaste.com/2009/01/dads-creamy-cauliflower-soup-1-pt.html There is no cream added, the silky texture is simply from pureeing it. Dad used water and chicken bouillon which I often do (I use Better Than Bouillon) but here I used chicken broth instead; use whatever works for you. Sometimes I add some diced carrots, or even celery – there are no rules here. Creamy Cauliflower Soup Skinnytaste.com Servings: 4 servings • Size: 1 1/2 cups • Old Points: 1 pt • Points+: 2 pts Calories: 80 • Fat: 3 g • Carb: 11 g • Fiber: 4.0 g • Protein: 4 g • Sugar: 0 Sodium: 494 mg (without salt) will vary by brand of broth • Choles: 8 mg Ingredients: | |
| 1 tbsp | butter |
| 1 tbsp | unbleached flour, (all purpose is fine too) |
| 1 medium head | cauliflower, chopped |
| 1/2 cup | chopped onions |
| 4 cups | fat free chicken broth, (vegetarians can use vegetable broth) |
| salt | |
| pepper to taste | |
Directions:
In a medium saucepan, make a roux by melting the butter on low heat. Add the flour and stir about 2 minutes.
Add the chicken broth, onions and cauliflower and set heat to medium. Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth. Season with salt and pepper.
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