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Low Fat Simple Creamy Cauliflower Soup Recipe
Ingredients
1 head cauliflower, trimmed, about 2-pounds
3 cups 1% low-fat milk
3 cups vegetable broth
1 large leek, white part only, washed and very thinly sliced , 1 cup
1 small baking potato, peeled and chopped, 1 cup
3 small inner stalks of celery, thinly sliced, 1 cup
1 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
3 tablespoons fresh lemon juice (up to 4)
chopped pistachios or chervil, for garnish, or snipped fresh chives , optional
Method
Break cauliflower into large pieces.
Cut off stems and chop them small.
Cut the fleece into thick slices.
In a large heavy pot, combine the cauliflower with milk, broth, leeks, potatoes, celery, salt and nutmeg.
Bring to a simmer and cook, partly covered, until tender, about 20 minutes.
Uncover and cool until lukewarm, about 30 minutes.
Transfer solids to a blender or processor, in batches if necessary.
Puree until smooth, adding the cooking liquid gradually.
Add lemon juice to taste.
Transfer the soup to a saucepan and gently warm over low heat.
Ladle into heated bowls and garnish as desired.
Makes about 9 cups, for 6 servings.
Calories per serving: 8 grams protein, 2 grams fat 0 gram saturated fat, 24 grams carbohydrate: 845 mg sodium; 5 mg cholesterol; 5 grams fiber
