Creamed Cauliflower Summer Soup

20 Reviews
95% would make this recipe again

A simple and delicious soup to be prepared in advance and served cold.

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Preparation : 5 min Cooking : 25 min Standing : 2 h
80 calories/serving

Ingredients

4 cups cauliflower, cut into florets 650 g
2 3/4 cups chicken broth 700 mL
1/3 cup cream 15% 85 mL
4 tbsp chives, fresh, chopped 12 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the cauliflower: cut it into large florets and boil it 10 min, at which point the cauliflower will be three-quarter cooked, i.e. firmer than al dente.
  2. Drain it and put it back into the pot. Pour the warm broth over the cauliflower (just enough to cover it). Simmer 8-10 min, until the cauliflower is soft. Season with salt and pepper to taste.
  3. Purée the soup in a blender or food processor until smooth. Transfer the soup to a container, cover and chill thoroughly, at least 2 h before serving.
  4. When ready to serve, pour in the cream, adjust the seasoning, then add the minced chives. Ladle into bowls and serve.

Nutrition Facts Table

per 1 serving (310 g)

Amount

% Daily Value

Calories

80

Fat

3 g

5 %

Saturated 1.9 g
+ Trans 0 g

10 %

Cholesterol

10 mg

Sodium

490 mg

20 %

Carbohydrate

10 g

3 %

Fibre

3 g

11 %

Sugars

4 g

Net Carbs

7 g

Protein

4 g

Vitamin A

5 %

Vitamin C

119 %

Calcium

6 %

Iron

6 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Fats ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

20 Reviews (20 with rating only) 95% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Soups

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