Cream of Cauliflower Soup Recipe

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Cream of Cauliflower Soup
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Ingredients:

Directions:

  1. In a large soup pot over medium heat, warm the olive oil. Add the leeks and sauté, stirring constantly, until tender, about 5 minutes. Add the cauliflower and sauté for about 5 minutes. Add the stock, cream, bay leaf and coriander, bring to a simmer and reduce the heat to medium-low. Simmer, stirring occasionally, until the cauliflower is very tender, about 45 minutes. Remove the bay leaf.
  2. Using a stick blender, puree the soup directly in the pot until it is very smooth and creamy. Alternatively puree in blender in batches. Season with salt and white pepper. Keep the soup warm over low heat until ready to serve.
  3. Ladle the soup into warmed individual bowls and garnish with a pinch of chives. Serve immediately.
  4. For Vegetarian option use Vegetable Broth.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 208.32 Kcal (872 kJ)
Calories from fat 151.75 Kcal
% Daily Value*
Total Fat 16.86g 26%
Cholesterol 51.48mg 17%
Sodium 146.72mg 6%
Potassium 402.56mg 9%
Total Carbs 10.95g 4%
Sugars 3.94g 16%
Dietary Fiber 2.18g 9%
Protein 5.04g 10%
Vitamin C 45.5mg 76%
Iron 0.4mg 2%
Calcium 57mg 6%
Amount Per 100 g
Calories 95.53 Kcal (400 kJ)
Calories from fat 69.59 Kcal
% Daily Value*
Total Fat 7.73g 26%
Cholesterol 23.61mg 17%
Sodium 67.28mg 6%
Potassium 184.61mg 9%
Total Carbs 5.02g 4%
Sugars 1.81g 16%
Dietary Fiber 1g 9%
Protein 2.31g 10%
Vitamin C 20.9mg 76%
Iron 0.2mg 2%
Calcium 26.1mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.1
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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