Cream of Cauliflower Soup

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cb_LowFat300For a creamy smooth soup, this is very low in fat. Buttermilk enhances the other flavors, and caraway is the perfect foil for the cauliflower. Here is our recipe by request from a fan.

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Cream of Cauliflower Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 cups chopped onions
  • 1 garlic clove, minced
  • 3 cups diced potatoes
  • 1 cup chopped celery
  • 5 cups water
  • 1 cup peeled and chopped carrots
  • 1 medium head cauliflower, chopped (about 5 cups)
  • 1 heaping tablespoon chopped fresh dill (2 teaspoons dried)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground dried mustard
  • ¼ teaspoon caraway seeds
  • 2 cups buttermilk
  • salt to taste
  • chopped scallions
Instructions
  1. In a soup pot, combine the onions, garlic, potatoes, celery, and water.
  2. Bring to a boil, reduce the heat, and then simmer for 10 minutes.
  3. Add the carrots and continue to simmer for 10 more minutes.
  4. Add the cauliflower, dill, lemon juice, mustard, and caraway seeds and simmer for 15 to 20 minutes longer, until the carrots are tender.
  5. In a blender or food processor, puree the soup with the buttermilk, working in batches.
  6. Add salt to taste.
  7. Gently reheat.
  8. Serve topped with chopped scallions.
Notes
PER 10-0Z SERVING: 143 CALORIES, 6.5 G PROTEIN, 1.4 G FAT, 28.3 G CARBOHYDRATES, .5 G SATURATED FATTY ACIDS, .4 G POLYUNSATURATED FATTY ACIDS, .3 G MONOUNSATURATED FATTY ACIDS, 3 MG CHOLESTEROL, 158 MG SODIUM, 5.5 G TOTAL DIETARY FIBER