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Cream of Cauliflower Soup

Cream of Cauliflower Soup

Get Ready

Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 35 minutes

Cook Time: 40 minutes

Ingredients: Add ingredients to List

Cream of Cauliflower Soup
2 tablespoon Olive oil
1 each Large onion, chopped
4 each Chopped leeks
1 each Large potatoes, peeled, and cut into 1/2" cubes
40 oz Fresh cauliflower, florets
1 qt Low sodium vegetable broth
1 cup Cultured low fat buttermilk
1/2 teaspoon Kosher salt
1/2 teaspoon Black pepper, ground
3/4 cup Fresh watercress, chopped

directions:

This is a comforting and satisfying way to eat your vegetables. The creaminess comes from pureed potatoes, cauliflower and buttermilk. This soup is even better the next day. You can substitute broccoli for the califlower.
1. In a large saucepan, heat oil over medium-high heat. Add onion and leeks, stir well, reduce heat to medium, and cover. Gently cook, stirring once or twice, until onions start to become soft and translucent, about 10 minutes.
2. Add potato, cauliflower, and broth. Broth should just barely cover the vegetables - if not enough, add water to cover. Raise heat to high and bring to a boil; then reduce to medium and simmer, partially covered for 25 to 30 minutes, or until vegetables are tender.
3. Puree soup using a hand-hel immersion blender. Alternatively, let soup cool for 10 minutes, and then transfer vegetables and broth in batches to a blender, puree until smooth, and return to pan.
4. Stir in buttermilk, salt, and pepper, and mix until blended. Reheat until hot if necessary. To serve, ladle into bowls and sprinkle each serving with 2 Tbsp. chopped watercress and a few grindings of black pepper.
Source: Hannaford fresh Magazine, September - October 2008

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Quantity Ingredients  
2 tablespoon Olive oil  
1 each Large onion, chopped  
4 each Chopped leeks  
1 each Large potatoes, peeled, and cut into 1/2" c  
40 oz Fresh cauliflower, florets  
1 qt Low sodium vegetable broth  
1 cup Cultured low fat buttermilk  
1/2 teaspoon Kosher salt  
1/2 teaspoon Black pepper, ground  
3/4 cup Fresh watercress, chopped  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 274 kcal (13%)
Calories from Fat 135 kcal (0%)
Total Fat 15 g (23%)
Saturated Fat 9 g (45%)
Cholesterol 2 mg (0%)
Sodium 1388 mg (57%)
Total Carbohydrates 49 g (16%)
Dietary Fiber 10 g (40%)
Protein 13 g (21%)
Vitamins
Vitamin A 5811 IU (116%)
Vitamin C 72 mg (120%)
Minerals
Calcium 155 mg (3%)
Iron 12 mg (20%)
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