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Cauliflower Soup

DIETS: LC VT
Serves 6

Ingredients: 
  • 1 medium head cauliflower, broken into florets
  • 1 medium carrot, shredded
  • 1 medium stalk celery, chopped
  • 2 1/2 cups water
  • 2 teaspoons chicken bouillon granules
  • 3 Tablespoons butter
  • 3 Tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups milk

Instructions: 
  • In a large saucepan, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
  • In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir into the cauliflower mixture.
  • Ladle into bowls and serve!

Nutrition Info Per Serving (no garnish): 
Calories 144.2
Total Fat 7.7 g
Saturated Fat 4.7 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.6 g
Cholesterol 22.2 mg
Sodium 608.1 mg
Potassium 499.3 mg
Total Carbohydrate 14.5 g
Dietary Fiber 3.0 g
Sugars 6.5 g
Protein 5.8 g
*I am not a doctor.  The information on this platform is not a claim to treat, cure, prevent or diagnose any illness.  These remedies are intended to aid the healing process within your body (in correlation with existing traditional treatments).  Please talk to your family doctor before trying any natural remedies (especially if you are pregnant, nursing, or on prescription medication).  
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