Golden Cauliflower Soup Food

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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

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

DR. FUHRMAN'S GOLDEN AUSTRIAN CAULIFLOWER CREAM SOUP RECIPE: NUTRITARIAN AND VEGAN (+ VIDEO)



Dr. Fuhrman's Golden Austrian Cauliflower Cream Soup Recipe: Nutritarian and Vegan (+ video) image

Provided by cheri

Time 40m

Yield 6

Number Of Ingredients 11

1 head cauliflower, roughly chopped including stem center
3 large carrots, roughly chopped
1 cup celery, roughly chopped
2 leeks, roughly chopped
4 cloves garlic, minced or pressed
2 tablespoons no-salt seasoning or Dr. Fuhrman's VegiZest
2 cups carrot juice
4 cups water
1 teaspoon nutmeg
5 cups kale, stems removed and roughly chopped
1 cup raw cashews

Steps:

  • In a large soup pot over high heat, add all ingredients except cashews and kale. Bring to boil, cover and reduce head to medium low to simmer for 15 minutes or until vegetables are just tender. Add the kale and cook for 5 minutes or until wilted.
  • In a high-speed blender, add cashews and half the soup. Blend until smooth. Add back to the soup. Note that if you want the soup to be golden, add the kale at the end to wilt.

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