Low Fat! Creamy Cauliflower Soup

recipe image

Recipe

This soup fills me up, tastes great, and has plenty of vitamins and fiber!

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Yields:

8


servings

Prep Time:

0

hours

15

mins

Cook Time:

0

hours

35

mins

Total Time:

0

hours

50

mins

1
tbsp.

canola oil

1


rib celery, sliced

1


small onion, chopped

1


large head cauliflower, separated into small florets

1/2
c.

uncooked rice

2


cans (14 1/2 ounces each) reduced-sodium, fat-free chicken broth

2
c.

water

1
c.

fat-free milk

1
c.

fat-free half-and-half

1
c.

reduced-fat shredded cheddar cheese

salt

ground black pepper

  1. In a Dutch oven or large heavy saucepot over medium heat, warm the oil. Add the celery and onion. Cook, stirring often, about 12 minutes, or until tender.
  2. Stir in the cauliflower, rice, broth, and water. Cover and bring to a boil over high heat. Reduce the heat to low and simmer, covered, about 20 minutes, or until the vegetables and rice are tender. Remove 1/2 to 1 cup florets and set aside.
  3. Puree the soup, in batches if necessary, in a blender or food processor, and return to the pot.
  4. Stir the milk and half-and-half into the soup. Bring just to a simmer over medium-low heat. Remove from the heat, and stir in the reserved cauliflower and the Cheddar. Season to taste with salt and pepper.

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Post Author: CookDaddy