This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"A first rate soup is better than a second rate painting."
-Abraham Maslow, Psychologist
This is a variation on the Broccoli and Cheese Soup that has been on the Dr. Gourmet website for years and years. The variation was created by my wife, who said, "I'd love to have a good cauliflower soup." And it's great. There's a lot of difference between the two soups, even though the ingredients and technique are similar. This a great example of how easy, simple changes to a recipe can make a new and exciting dish.
Servings: 6 | Serving size: about 1 1/2 cups as an entree
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4.
Keeps well for about 3 - 4 days. Reheat gently.
Serve with a 2 ounce whole grain roll.
Serve with Waldorf Salad or Roasted Eggplant Salad or Jicama Salad or Cucumbers & Dill in Sour Cream or Cole Slaw or Healthy Caesar Salad or Roasted Beet and Fennel Salad or Cucumbers in Yogurt with Mint or Zucchini Salad
|2 1/2 lbs||cauliflower (one large head)|
|2 tsp||extra virgin olive oil|
|1 small||leek (cleaned and sliced)|
|4 Tbsp||all purpose flour|
|2 cup||1% milk|
|8 ounces||reduced-fat white cheddar cheese (shredded)|
Cut the crowns from the stem of the cauliflower. Divide into small flowerets and set aside.
Dice the stem. Place the diced stems in a large sauce pan with the four cups of water on medium-high and boil until tender. This will take about 30 minutes and the water will be reduced by about half.
While the stems are boiling, steam the flowerets until they slightly tender. After they are cool, chop finely.
After the stems are soft, puree them until smooth using a blender or stick blender.
Place the olive oil in a medium stock-pot over medium-high heat and add the leeks. Reduce the heat to medium and cook slowly until soft. Add the flour and stir until well blended. Add the milk and stir. Add the pureed stems and half of the chopped cauliflower flowerets and salt.
As the soup thickens, blend it again using a blender or stick blender.
Add the remaining finely chopped cauliflower flowerets and stir. As the soup reheats, add the cheese in 3 batches and allow it to melt.
Heat gently on low for about 15 minutes and serve.
Serving size: about 1 1/2 cups as an entree
|Calories 203||Calories from Fat 53|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 3g||14%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 22g||7%|
|Dietary Fiber 5g||22%|
|Vitamin A 15%||Vitamin C 153%|
|Calcium 34%||Iron 11%|
|Vitamin K 49 mcg||Potassium 810 mg|
|Magnesium 58 mg|