Unbelievable Fat Free Cauliflower Soup Recipes

FAT-FREE VEGETABLE SOUP

This soup is fat- and cholesterol-free and only 5% fat/calories. It is quick and easy to make.

Provided by William Anatooskin

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 12

Number Of Ingredients 13

Fat-Free Vegetable Soup image

Steps:

In a large cooking pot, measure water, add onions, carrots, potatoes, green peppers, mashed tomatoes, chicken bouillon powder, black pepper, and curry powder. Boil for 20 minutes or until carrots are tender.
Add shredded cabbage, chopped celery, cauliflower florets, and dill weed, and cook an additional 10 to 15 minutes. If soup is too thick, add more water and bring to boil. Adjust seasonings to taste.

Nutrition Facts : Calories 67.6 calories, Carbohydrate 15.1 g, Cholesterol 0.3 mg, Fat 0.4 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 297.6 mg, Sugar 4.8 g

Ingredients

14 cups water
2 onions, chopped
2 large carrots, sliced
2 potatoes, peeled and cubed
2 green bell peppers, diced
1 (28 ounce) can whole peeled tomatoes with liquid, mashed
1 tablespoon chicken bouillon powder
¼ teaspoon ground black pepper
2 teaspoons curry powder
3 cups finely shredded cabbage
2 stalks celery, chopped
1 ½ cups cauliflower florets
3 teaspoons dried dill weed

LOW-FAT VELVETY CAULIFLOWER SOUP (KOSHER-DAIRY)

A great satisfying savory soup with gentle creamy texture for a dairy meal, or a ‎light meal, with or without company... ‎ Very easy to prepare, and in less than 30 minutes the aroma gathers everybody ‎to the table.‎ Enjoy!‎

Provided by Smadars Sane Way Cc

Categories Cauliflower

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

Low-Fat Velvety Cauliflower Soup (Kosher-Dairy) image

Steps:

Heat the oil in a large pot.
Add the chopped celery and onion, sprinkle with a dash of salt, and fry over medium-high heat.
When the onion and celery are soft and you can smell the aroma, move them to one side of the pot and melt the butter on the other side.
Sprinkle the flour and cream of tartar on the melted butter, and combine to a smooth dough using a wooden spoon.
Add a small amount of water and diluite the dough. Make sure there are no lumps.
Slowly add the rest of the water and combine all.
Add consomme and mix.
Add cauliflowers and mix.
Add thyme and milk and mix.
Taste and add salt and freshly grounded pepper.
Bring to a boil: be careful it might boil-over!
Lower heat to medium-low, partially cover and simmer for additional 10-15 minutes until cauliflower is al-dente but not mushy.
At this stage you may serve the soup as it is or you may mash using a hand blender, or roughly mush using potato masher.
Serve hot and enjoy!

Nutrition Facts : Calories 56.5, Fat 1.9, SaturatedFat 0.8, Cholesterol 3.7, Sodium 57, Carbohydrate 7.8, Fiber 2, Sugar 4.1, Protein 2.9

Ingredients

700 g cauliflower heads, - 1 x-large chopped roughly
200 g celery & leaves, about 3 stalks chopped
75 g onions, about 1/2 chopped
2 teaspoons olive oil
2 teaspoons butter
20 g flour, - 2 stuffed tablespoons
1 teaspoon cream of tartar
1 tablespoon chicken consomme, Chicken Style Pareve
1 tablespoon dried thyme, fresh
2 cups water
2 cups 1% low-fat milk
salt
pepper, freshly grounded