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Cauliflower cheese soup...

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Cauliflower cheese soup...

Postby Shalimar » Sun Apr 19, 2009 9:07 pm

Just wondering if anyone here has made the cauli cheese soup from the Calorie King website?
I made some today and it is beautiful, a very thick hearty soup, great for winter. It classes 1 cup as a serve but I use 2 cups per serve and it still comes in at 122 cals . If you like thick soups I can recommend it.
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Re: Cauliflower cheese soup...

Postby foxyaussie » Sun Apr 19, 2009 11:11 pm

Mmmm my mouth is watering at the thought of it Shalimar, sounds sooo nice!
Thanks for the recipe idea, feel free to keep the suggestions coming :D Nice to hear of healthy recipes that actually taste nice.
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Re: Cauliflower cheese soup...

Postby Feybie » Wed Aug 05, 2009 5:54 pm

How much cheese is in this?
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Re: Cauliflower cheese soup...

Postby Shalimar » Thu Aug 06, 2009 1:09 pm

About 1/2 tspn. of parmesan,
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Re: Cauliflower cheese soup...

Postby Feybie » Thu Aug 06, 2009 2:09 pm

OOO

Could someone post the recipe please?
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Re: Cauliflower cheese soup...

Postby OptiRal » Wed Aug 26, 2009 4:27 pm

Feybie wrote:OOO

Could someone post the recipe please?

Hi Feybie,
I thought it sounded yummy too, so I checked it out on the Calorie king website......
Ingredients:
1 1/4 L water

4 chicken stock cubes

1 bay leaf

2 tsp thyme, fresh

1 tsp freshly ground black pepper

1/4 cup parsley, finely chopped

1 Tbsp parmesan cheese

1 kg cauliflower, well trimmed

100 g onion, coarsely chopped

150 g carrot, coarsely chopped



Directions:
Bring water and stock cubes to the boil in a large saucepan.

Add coarsley chopped cauliflower, onion and carrot. Season with bay leaf, thyme and black pepper.

Boil 12 minutes or just until vegetables are soft. Pureé in a blender, return to saucepan and stir in parsley.

Microwave Directions:
Place coarsely chopped vegetables, seasonings and stock cubes in a microwave container, cover and cook on HIGH 12 minutes or until soft.

Pureé in blender, adding sufficient liquid to ease the blending.

Measure into a container and adjust liquid to yield 8 cups.

Reheat and serve.

Variations:
Garnish with 1/2 teaspoon parmesan cheese per bowl before serving.
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Re: Cauliflower cheese soup...

Postby bestinred » Thu May 12, 2011 6:11 pm

I've made this a few times now and LOVE it! One variation I love is to roast the cauli before adding it to the soup. I just put it into the oven (on about 150-170ish) and keep an eye on it till it starts to go brown on top and then just take it out and follow the soup recipe as normal, just with roasted cauli! Roasting it brings out a kind of nutty flavour and imo makes the soup (which is already amazing) 10 times better! I don't add any oil or anything to the cauli before cooking as I don't think it needs it to brown slightly.
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