Golden Austrian Cauliflower Cream Soup Food

GOLDEN AUSTRIAN CAULIFLOWER CREAM SOUP

Golden Austrian Cauliflower Cream Soup image

An easy-to-make vegan, oil-free, no-added-salt, nutritarian soup from Dr. Fuhrman's "Eat to Live" book and 6-week plan.

Provided by Dr. Joel Fuhrman

Number Of Ingredients 11

Ingredients

5 cups kale or baby spinach ((I used baby kale))
4 cups water
1 head cauliflower, cut into florets
3 large carrots, diced ((about 1 1/4 cup))
1 cup diced celery
1 cup raw cashews
2 leeks, chopped
2 cups carrot juice
2 cloves garlic minced ((or sub 1 to 2 tsp. garlic powder))
2 tbsp no-salt seasoning
1/2 tsp ground nutmeg

Steps:

Place everything except the kale and cashews into a large pot over medium-high heat.
Bring to a rolling boil, then reduce heat to medium-low and cover cooking for another 15 to 20 minutes. Veggies should be fork-tender.
If you're using kale, steam it very lightly in the microwave (or steamer). If you are using spinach there is no need to steam it will cook in the hot soup.
In a high-speed blender, blend two-thirds of the soup liquid and veggies. Add the cashews and blend on "hot soup" setting until smooth and creamy. You can also let the soup cool down first if you don't have the hot soup setting. Or use an immersion blender.
Add the blended mixture back into the pot and stir in the kale or spinach.

GOLDEN CAULIFLOWER SOUP

Golden Cauliflower Soup image

Makes 1 1/2 to 2 quarts. From "Simply Delicious"- a cookbook of Herberger's Employee Family Recipes. Submitted by Nanette Grove of Moorhead, Minnesota (where I go to school!)

Provided by BeccaB3c

Categories Cauliflower

Time 35m

Yield 1 1/2-2 quarts, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons wyler's chicken flavor instant bouillon or 6 chicken bouillon cubes
2 cups cheddar cheese, shredded
2 (10 ounce) packages frozen cauliflower or 1 small fresh cauliflower
2 cups water
1/3 cup butter
2 cups milk
green onions or parsley, chopped
1/2 cup onion, chopped
1/2 cup flour, unsifted
1/8-1/4 teaspoon ground nutmeg

Steps:

In medium saucepan, cook cauliflower in 1 cup water until tender.
Reserve 1 cup cooked flowerettes.
In blender or food processor, blend remaining cauliflower and liquid; set aside.
In large heavy saucepan, cook onion in butter until tender; stir in flour.
Gradually add remaining 1 cup water, milk and bouillon, stirring until well blended and thickened.
Add cheese, pureed cauliflower, reserved flowerettes and nutmeg.
Cook and stir until cheese melts and mixture is hot (do not boil).
Serve garnished with green onion or parsley.

Nutrition Facts : Calories 549, Fat 39.5, SaturatedFat 24.6, Cholesterol 117.4, Sodium 1114.5, Carbohydrate 27.6, Fiber 4, Sugar 4.9, Protein 23.4

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