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Nutrition Facts
Serving Size 1 cups 296g Recipe makes 7 cups) The following items or measurements are not included below: 1 cup medium sharp cheddar
Calories 88
Calories from Fat 3		(4%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 595mg		24%
Potassium 424mg		12%
Total Carbohydrate 14.2g		4%
	Dietary Fiber 3.0g	11%
	Sugars 4.2g
Protein 2.2g		4%
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Cauliflower and Carrots Soup

Recipe #299335 | 50 min | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Boomette
Apr 18, 2008

This recipe is very good. I made it a few years ago and it's from Jean Paré. This soup can be frozen. It's a thick soup.

7 cups (change servings and units)

Ingredients

1 medium potato, diced
4 medium carrots, diced
1 cup onion, chopped
1 small cauliflower, cut in chunks
2 cups water
2 cups water
4 teaspoons chicken bouillon granules
1 teaspoon beef bouillon granules
1 teaspoon prepared mustard
1/2 teaspoon nutmeg, ground
1 teaspoon salt (now I would omit it and reduced it)
1/4 teaspoon pepper
1 cup medium sharp cheddar, grated
3 tablespoons sherry wine (obtional)

Directions

1
Combine the first 5 ingredients in a saucepan. Cook until veggies are tender. Don't drain. Remove from the heat.
2
Incorporate the next 8 ingredients. Pour everything in a large bowl. Reduce in puree in a blender or food processor, in 3 or 4 times. Put back in the saucepan.
3
Add sherry wine. Reheat the soup.

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Featured Reviews for This Recipe

From: Jess4Freedom

On Dec 16, 2008

This is a great recipe Boomette. I am sorry for trying to ruin it on my end. I used 2 potatoes just because I wanted to use them up. I think I may have used a bit more cauliflower than what was called for too. I had to add a bunch more water as a result. This is all from my changes. A lesson, do not mess with a good thing! I also did not add the sherry, as I did not have it. I was confused about the water being in there twice, until I printed out and read the instructions. Duh. I added some leftover almonds on top. I am not a carrot fan, but this was pretty good. The carrots add a touch of sweetness to the soup, but not too much. I love the addition of nutmeg. I also omitted the salt and I didn't miss it. The green specks are the chives I put in my bowl, but I stirred it before I took the picture. I truly must try this again when I am having a better day. Made and Reviewed for 123 Hit Wonders - Thanks!

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From: Brooke the Cook in WI

On Nov 20, 2008

DH very much enjoyed this soup! I really liked the thick texture and the very few calories! I used fat-free cheddar (although it doesn't melt very well) and served tonight as a main dish for three, which we hungrily ate on this cold Fall night. Probably next time I wouldn't add the nutmeg - I might do thyme or sage instead. Mine turned out much more orange from the carrots than the picture Parsley posted!

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From: Barnsley Chop

On Jul 11, 2008

I made a batch of this today to use the last of some leftover carrots. I was not sure of the beef stock cube so I used a veg stock cube instead and it was very good. Just was you need on a cloudy, rainy evening while watching the world go by.

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From: *Parsley*

On Apr 24, 2008

Mmmmmm....... so thick and creamy, without any cream or butter! I used all the ingredients as listed, but simmered everything except the cheese and sherry together (instead of just the first 5 ing) for about 20 minutes. I agree that no additional salt is needed. I used the optional sherry and think it really added a nice touch to the soup. Thanx for posting. I'll be amking this again!

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