Going Dutch #8 – Cauliflower

going-dutch Cauliflower Soup

Makes 6 servings

Prep: 20 minutes
Cook: 40 minutes

Shopping List:

  • 30 gr or 2 tablespoons butter
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 large potatoes, peeled and cubed
  • 2 carrots, chopped
  • 825 ml or 2 (14.5 ounce) cans chicken broth
  • 1 head cauliflower, chopped
  • 235 ml or 1 cup milk
  • 6 gr or 1 teaspoon salt
  • 1 gr or ½ teaspoon ground black pepper
  • ½ gr or ⅛ teaspoon ground nutmeg
  • 15 ml or 1 tablespoon dry sherry
  • 4 gr or 1 tablespoon chopped fresh parsley

bloemkool-largeTO MAKE:

  1. In a large pot over medium heat, melt butter.
  2. Stir in onion and garlic and cook until onion is translucent, about 5 minutes.
  3. Stir in potatoes and carrots and cook 5 minutes more.
  4. Pour in chicken broth and bring to a boil.
  5. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes.
  6. Remove from heat.
  7. Puree in batches in a blender or food processor, or in the pot using an immersion blender.
  8. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry.
  9. Heat through.
  10. Serve garnished with parsley.

Note 1: You can cut back a bit on the cauliflower and add some broccoli.

Note 2: Also you don’t have to puree the entire soup, leave a couple of cups of the veggies whole.

Note 3: Add some grated Gouda cheese or other slightly spicy cheese when the soup is almost done and just let it melt in.


Amount Per Serving Main recipe.
Calories: 194
Total Fat: 5.2g
Cholesterol: 13mg
Sodium: 476mg
Total Carbohydrates: 33g
Dietary Fiber: 4.8g
Protein: 5.6g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat a serving max !

PDF of this recipe: 20141030-Dutch-Cauliflower-Soup