Cauliflower Soup

Easy, vegetarian cauliflower soup with onion, celery, carrots, and Herbs de Provence.

Serving size

1 cup

Makes

4

Ingredients

1 cup frozen cauliflower, chopped

3 cups water

½ medium onion, chopped

¼ cup celery, chopped

3 baby carrots, sliced

¼ cube low-sodium chicken bouillon

½ teaspoon salt

¼ teaspoon pepper

⅛ teaspoon Herbs de Provence or dried basil

⅓ teaspoon granulated garlic

3 tablespoons cream cheese

1 tablespoon mayonnaise

1 tablespoon margarine

 

For thickening:

1 tablespoon flour

1 tablespoon margarine

Nutrition Info

Makes:Serving size: 1 cup

Calories

57

Protein

2 g

Sodium

212 mg

Calcium

36 mg

Phosphorus

32 mg

Potassium

156 mg

Instructions

  1. Microwave cauliflower to thaw and chop into bite-sized pieces.
  2. In a soup pot, add water, onion, carrots, celery and bouillon cube.
  3. Bring to a boil and cook on low heat until vegetables are tender. Add salt, pepper, herbs, garlic, cream cheese, mayonnaise and margarine.
  4. Stir cauliflower into soup and cook another 3 – 5 minutes.
  5. To thicken soup, mix flour and margarine together with a fork.
  6. Add to soup and whisk until creamy and smooth.

 

Recipe contributed by Satellite Healthcare

Remember to include this meal in your fluid total for the day if you have been told to monitor fluid intake.