
By True Lemon
Cauliflower Soup with True Lemon Parsley Cream
6 steps
Prep:15minCook:20min
Cauliflower has a wonderful texture and is also fibrous and high in vitamins. A delicious and warming soup for a cool afternoon!
Updated at: Thu, 17 Aug 2023 07:03:14 GMT
Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
6
Low
Nutrition per serving
Calories131.8 kcal (7%)
Total Fat4.8 g (7%)
Carbs17.7 g (7%)
Sugars5.1 g (6%)
Protein8.4 g (17%)
Sodium271.6 mg (14%)
Fiber4.9 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings

½ tablespoonolive oil

½ cupcelery
finely chopped

1onion
large, chopped

½ teaspooncurry powder

salt
to taste

freshly ground black pepper
or white

1Russet potato
small, cubed

1 quartlow-sodium chicken broth
or vegetable broth

5 cupscauliflower florets

¼ cupbay leaf
chopped

fresh parsley

3 tablespoonssour cream

2 packetscrystallized lemon drink mix
Instructions
Step 1
Heat the olive oil in a saucepan over medium heat.
Step 2
Add the celery, onion, and curry powder, season lightly with salt and pepper, and cook for about 5 minutes.
Step 3
Add cauliflower, potato, broth, and bay leaf to the pot and bring to a boil over medium-high heat. Cover and simmer until vegetables are tender (about 15-20 minutes).
Step 4
In a small bowl, mix together the parsley, sour cream, and True Lemon.Set aside.
Step 5
Remove the bay leaf, and puree the soup with a hand-blender, or in batches in a blender. Only blend half for a chunkier soup.
Step 6
Serve the soup in bowls with a dollop of lemon parsley cream, and extra chopped parsley, if desired.
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