A delicious cauliflower soup perfect for a filling simple meal.
1. Heat butter or oil in large saucepan over medium high heat. Add onion, sauté until golden, about 5 minutes. Add sherry and cauliflower; stir-cook until sherry evaporates, about 30 seconds.
2. Add stock, salt, pepper to taste, and coriander to saucepan; bring to a boil. Reduce heat to simmer; cover and cook until cauliflower is tender, about 20 minutes.
3. Ladle cauliflower mixture into blender. Add ½ cup milk; blend until very smooth. Add more milk if needed. Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency. Adjust seasonings. (Soup can be refrigerated for 3 days and reheated just before serving.)
4. Ladle soup into individual bowls. Garnish with minced chive or parsley and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (389g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 376 | ||
Calories from Fat: 275 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.6g | 41 % | |
Saturated Fat 18.2g | 91 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 79mg | 24 % | |
Sodium 318.2mg | 11 % | |
Potassium 706.3mg | 19 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 15.6g | ||
Protein 8.6g | 12 % | |
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: 376
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