Try this Creamy Cauliflower Soup (2 Points) recipe, or contribute your own.
Suggest a better descriptionHeat 1 can broth to boiling in 3-quart saucepan. Stir in cauliflower, celery, onion, and lemon juice. Heat to boiling; reduce heat to medium. Cover and cook 15 to 20 minutes or until vegetables are tender; do not drain. Carefully pour about half of the cauliflower mixture into blender; Cover and blend in high speed until uniform consistency. Repeat with remaining cauliflower mixture; reserve. Melt margarine in 3-quart saucepan over low heat. Stir in flour. Cook, stirring constantly until flour is absorbed; remove from heat. Stir in milk and remaining 1 can broth with wire whisk. Stir in onions. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in reserved cauliflower mixture, the pepper and nutmeg; cook until hot. Sprinkle with ground nutmeg if desired 8 servings. Serving: Calories 95 Fat, 4g, Cholesterol 2mg, Sodium 420mg, Carbohydrate 11g, Dietary Fibre 2g, Protein 6g. Diet Exchanges: 2 Vegetables 1 Fat. Weight Watchers Points = 2 Recipe by: Betty Crockers Healthy Eating 1996 Posted to EAT-LF Digest by "Helen Deacey"
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Serving Size: 1 Serving (103g) | ||
Recipe Makes: 8 servings | ||
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Calories: 84 | ||
Calories from Fat: 52 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 1.9mg | 1 % | |
Sodium 114.2mg | 4 % | |
Potassium 160mg | 4 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.9g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 84
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