This is my father's recipe and has always been a favorite of mine. It uses only a handful of ingredients and is ready in 20 minutes. This is a perfect first course or great for lunch with a half sandwich. There is no cream added, the silky texture is from pureeing it. If you want the lighter version of this, click here, but this is my Dad's original version and still not heavy at all.
Did you know that one cup of cauliflower has most of your daily Vitamin C allowance?
Creamy Cauliflower Soup
Gina's Weight Watcher Recipes
Servings: 4 servings • Time: 20 minutes • Old Points: 1 pt • Points+: 2 pts
Calories: 85.9 • Fat: 3.2 g • Carb: 11.6 g • Fiber: 4.0 g • Protein: 4.3 g
- 1 tbsp butter
- 1 tbsp unbleached flour (all purpose is fine too)
- 1 medium head cauliflower - chopped
- 1/2 cup chopped onions
- 4 cups fat free chicken broth (vegetarians can use vegetable broth)
- salt and pepper to taste
In a medium saucepan, make a roux by melting the butter on low heat. Add flour and stir about 2 minutes. Add chicken broth, onions and cauliflower and set heat to medium. Cover and simmer until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth. Season with salt and pepper.