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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.

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