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Nutrition Facts

Serving Size 1 (561g)

Recipe makes 4 servings

Calories 439
Calories from Fat 187 (42%)
Amount Per Serving %DV
Total Fat 20.8g 31%
Saturated Fat 10.3g 51%
Monounsaturated Fat 8.0g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 53mg 17%
Sodium 723mg 30%
Potassium 1170mg 33%
Total Carbohydrate 39.8g 13%
Dietary Fiber 5.0g 19%
Sugars 15.7g
Protein 24.5g 49%

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Mom's Excellent Creamy Cauliflower Soup

Recipe #2366 | 20 min | 10 min prep | add private note

By: rwwest
Oct 19, 1999

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SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    salt to taste In a large stock pot, saute onion, garlic, celery, and carrots till tender.
  2. 2
    Add stock or water to pan with potato cubes, cauliflower and banana pepper.
  3. 3
    Bring to a boil and simmer for 20 minutes, or till vegetables are tender.
  4. 4
    At this point, add seasonings, except salt. Taste for heat, and if ok, remove banana pepper now.
  5. 5
    If you like it hotter, leave till desired heat is achieved, remembering that reheating the soup will make it hotter each time. Next, add the milk and heat to a slow simmer.
  6. 6
    Now, add the cheese. I use 1-2 cups of Velveeta, and or sharp cheddar cheese shredded, and stir in until melted.
  7. 7
    Now salt to taste and serve.
  8. 8
    NOTES : If a banana pepper is unavailable, use crushed red pepper flakes.
  9. 9
    I also add shredded sharp cheddar cheese with the Velveeta.
  10. 10
    I also like the caraway flavor and add more than my Mom does.

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Featured Reviews for This Recipe

From: Sabina, Balto

On Nov 15, 2008

Exelent recipe!!! We love this soup! Thank you!

0 people found this review helpful

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  • From: Three Kids Make Me Crazy

    On Oct 21, 2008

    This was definitely good. Didn't have the wow I was looking for but maybe that's because I didn't have the caraway. Next time I will puree some of the veggies like the other reviewers suggested to give a creamier texture. Used soy milk in place of evaporated and a vegan cheese spread in place of cheddar. Kids inhaled it though, and it was a very filling meal so I will make it again.

    0 people found this review helpful

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  • From: Cathy in Ontario

    On May 18, 2002

    This is a very nice soup, and doesn't take long to make....about 50 minutes from begining to end, because of preparing the ingredients. I did not have the banana pepper or the red pepper flakes, so I used Tobasco sauce....just a bit, because I don't like too much heat. The next time I make it though...I think I will double the recipe, because it tastes even better the next day! I also used about twice the amount of caraway seed. It is what really makes this soup, I think. I also used a potato masher to mash up some of the ingredients before serving. Cathy in Ontario.

    4 people found this review helpful

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  • From: Paul46

    On Dec 26, 2006

    Great recipe. Like others, I blended a good deal of it and left some chunks. I hate evaporated milk so used ordinary.

    1 person found this review helpful

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  • Read all 9 reviews

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