Green Thai Cauliflower Soup Recipes

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GREEN CAULIFLOWER SOUP

Made with the cross between broccoli and cauliflower. This adds a nice color to the soup and a richer flavor than white cauliflower. Made with fresh ingredients (except for the organic chicken broth).

Provided by Deerwoman

Categories     < 30 Mins

Time 30m

Yield 1 qt, 6 serving(s)

Number Of Ingredients 10



Green Cauliflower Soup image

Steps:

  • Make roux by combining butter and flour in lg. saucepan. Whisk to combine and cook briefly. Add either more butter or more flour to adjust thickness.
  • Add chopped onion and garlic, cook briefly but do not let roux brown.
  • Add chicken broth, stir and simmer until it thickens.
  • Add cauliflower and cook until tender.
  • Add milk and green onion.
  • Add cheese and salt and pepper.
  • Cook until cheese melts.
  • These are only guesses at measurements as I just add the amount of each ingredient I think it needs. You may prefer the soup thinner. Use less roux and milk.
  • Freshly made soup is so easy to make, and you can adjust salt and seasoning to taste. Why eat a canned or powdered soup?

Nutrition Facts : Calories 234.6, Fat 16.3, SaturatedFat 9.9, Cholesterol 44.2, Sodium 712.1, Carbohydrate 11.6, Fiber 1.7, Sugar 4.7, Protein 11.1

1/2 head cauliflower, cut into small florets
1 quart organic chicken broth (Please do not use chicken cubes or the like.)
1 medium onion, diced
2 -3 garlic cloves, minced
1/4 cup butter
1/4 cup flour
1 cup whole milk (I use goat milk) or 1 cup cream (I use goat milk)
1 green onion, cut into thin rings
1 cup freshly shredded sharp cheddar cheese (Asiago and Parmesan are also good)
salt and pepper

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