Ready in 45 minutes
Creamy and flavorful, this goes well with salad for a low carb lunch.
"I changed potato flakes to using cubed potatoes - raises carb level. Also added curry powder when boiling the potatoes and cauliflower to make curried version which was delicious. Used vegetable stock and more of it. Drained some of it off and used most of it then added cream but not the milk (not that recipe said when to use the milk anyway). Just tore the spinach to sprinkle in but did this while heating in saucepan rather than in blender as prefer piping hot soup. Literally threw in spinach stirred ten times and served so that spinack wasn't mush! Will definately make again"
Cut up cauliflower into medium (about 1 - 1 1/2 inch) chunks. Don't forget that the center core (except the very bottom) is edible also. Place in saucepan with the vegetable broth. You can use chicken broth if you wish but the dish won't be vegetarian then.
Cook the cauliflower until very tender (about 15 minutes) then move the broth and cauliflower to a food processor or (in smaller batches) a blender. Be sure to place a towel over the top of the blender. That way you won't get a bath in scalding hot broth if the top comes off while blending the hot liquid.
Pulse briefly to get things broken up then add the tumeric to give it a rich yellow color. Pulse a few more times and sprinkle in the potato flakes. These give the soup a smoother texture as the cauliflower can be a bit "grainy". Mix in the cream and possibly a bit more broth to adjust the thickness. Blend once more and season with salt & pepper.
Stir in spinach just prior to serving and garnish with a few shreds on top.
Each (app 3/4 cup ) serving contains an estimated:
Cals: 52, FatCals: 28, TotFat: 3g
SatFat: 2g, PolyFat: 0g, MonoFat: 1g
Chol: 10mg, Na: 380mg, K: 215mg
TotalCarbs: 5g, Fiber: 2g, Sugars: 2g
NetCarbs: 3g, Protein: 2g
If you prefer a spicier flavor add a dash of your favorite hot sauce to each cup.
I served this with a spinach salad and warm bacon dressing. We had home-made vegetable stock in the freezer that was low-salt. The commercial version might have more.
meganmurray1 3y agoDelicious!! I used chicken stock, a little garlic and onion. I didn't have potato flakes or turmeric. I used fat free Greek yogurt and a little cream and skim milk. Used my immersion blender and topped with sliced green onions. So good!!
carolinamaldonado 3y agoGood basic recipe. Instead of milk I used light coconut milk, and instead of cream I used Greek yoghurt. Added about half a leek, used a whole potato, added coriander, and yum!
kimawalker 3y agoGreat tasting, nutritious soup! I added a couple of small sweet potatoes in lieu of the potato flakes. My kids and husband gobbled it up!
Sofi20 3y agoSO good! Didn't use the potato flakes, or the milk/cream. Used water and 1tblsp of sour cream instead. Texture was not as creamy (obviously) but the taste was delicious and it was super healthy!
leahkenyon 4y agoMmmm...yum! I halved the cauliflower, doubled the spinach, and added 1 more cup of broth. Added the milk after pureeing everything. Looks like alien plasma but tastes divine!!
sara76 4y ago
Pnopnopno 4y agoYummy! You won't be disappointed.
CCheryl 4y agoGreat photo, havent tried it yet but will soon, CCheryl
XGucy 4y agoI made this using a Thai Coconut Curry stock instead of chicken stock and replace the cream with yoghurt. It was divine!
Karenthicks 4y agoMmmmm easy and tasty! The potato flakes added just the right consistency.