Josef’s mother, Gail, is an amazing cook! We love to share her recipes. This weekend she made cauliflower soup. This is an amazingly creamy dairy free soup for anyone who has a sensitivity to dairy but still enjoys a creamy soup. It’s a great accompaniment to any meal. You can make it a little heartier by topping it off with salted cashews or even bits of bacon.
Ingredients:
- 1 head, medium (5-6″ dia), Cauliflower – Raw
- 3 large Leek
- 5 cups of Chicken Stock (or veggie stock)
- Salt and Pepper to taste
- 2 tbsp, Butter – Salted
Directions:
1. Sauté leeks in butter for 10-15 minutes until lightly brown
2. Chop the cauliflower and add to the leeks and sauté till tender
3. Add chicken stock until most of the vegetables are covered (4-6 cups)
4. Summer for about 20 minutes
5. Purée in a blender until smooth
| Nutrition Facts from My Fitness Pal | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 195 | |
| % Daily Value * | |
| Total Fat 10 g | 15 % |
| Saturated Fat 5 g | 23 % |
| Monounsaturated Fat 3 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 24 mg | 8 % |
| Sodium 586 mg | 24 % |
| Potassium 754 mg | 22 % |
| Total Carbohydrate 18 g | 6 % |
| Dietary Fiber 4 g | 14 % |
| Sugars 8 g | |
| Protein 10 g | 21 % |
| Vitamin A | 4 % |
| Vitamin C | 112 % |
| Calcium | 4 % |
| Iron | 7 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |