Creamy Cauliflower Soup (Low Fat)
From Julie. 16 ingredients
Ingredients
- 2 T. butter
- 1 T. olive oil
- 1 medium onion, coarsely chopped
- 6 - 8 scallions, chopped
- 1 clove garlic, minced
- 2 stalks celery, chopped
- 2 medium cauliflower, cored and coarsely chopped
- ½ tsp. salt
- ½ tsp. curry powder
- 1/8 tsp. ground black pepper
- ½ tsp. dried thyme
- 1 tsp. dried basil
- 1 tsp. dried savory or marjoram
- 6 c. water
- 2 T. white miso or chicken bouillon granules
- 1/8 tsp. ground nutmeg (optional)
Directions
- In heavy soup kettle, melt butter. Add oil. Add onion, scallions, and garlic. Add celery and cauliflower. Add seasonings. Mix well and cook, uncovered, over medium heat for several minutes, stirring frequently. Add water and miso or bouillon. Bring to a boil. Simmer, covered, over medium heat for 15 minutes or until cauliflower is tender. Remove cover and cool slightly. Puree in small increments in blender until smooth and creamy. Reheat, adding fresh groung nutmeg, if desired.
Notes
From the RS soup cookbook.