Cream of Cauliflower Soup
You can never have too many soup recipes, so give Cream of Cauliflower Soup a try. This gluten free, primal, and vegetarian recipe serves 8. One portion of this dish contains about 3g of protein, 10g of fat, and a total of 149 calories. It will be a hit at your Autumn event. Head to the store and pick up olive oil, juice of lemon, butter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
Cut leeks in half lengthwise. Wash to remove dirt.Pat dry and thinly slice crosswise.
Heat the oil with the butter in a heavy pot over lowheat. Wilt the leeks and celery with leaves until softened,10 minutes; add garlic during the last 5 minutes.
Stir in the curry powder and ginger, and cook oververy low heat to permeate the vegetables, 1 minute.
Add the broth, lemon juice, and cauliflower florets.Raise the heat to high and bring to a boil; reduce theheat and simmer, partially covered, until the caulifloweris very tender, 15 minutes. Cool slightly.
Purée in a food processor until very smooth, addinghalf-and-half through the feed tube.
Add extra brothfor desired consistency. Season with salt and pepper.
Per serving: 150 calories, 10g fat, 20mg cholesterol, 12g carbohydrates, 4g protein