CREAM OF CAULIFLOWER
4 cups cauliflower florets
4 3/4 cups water
1 vegetable boullion cube
2 tsp arrowroot
1/2 cup skim milk
2 TBS chopped fresh parsley
salt & white pepper to taste
Place cauliflower florets in saucepan. Add
water and boullion cube and bring to a boil.
Reduce heat to medium and simmer for 15-20
minutes or until cauliflower is soft. Move
mixture to blender and puree. Return puree
to saucepan and heat. Combine the arrowroot
with milk in a small bowl and pour into soup;
cook, stirring constantly, until thickened.
Stir in parsley, salt, and pepper to taste.
Serves 4.
Creamy Vegetable Soup
Submitted by: Corwynn Darkholme
Overall Rating: Rated by 2 Users
"This is a very hearty and flavorful soup. It's
made in a slow cooker so the flavor have to time
to blend and meld together."
Ingredients:
1 onion, chopped
1/4 cup butter, melted
3 sweet potatoes, peeled and diced
3 zucchini, chopped
1 1/2 cups fresh broccoli, chopped
3 (14 ounce) cans chicken broth
2 potatoes, peeled and shredded
1/2 teaspoon celery seed
2 teaspoons salt
1 teaspoon ground cumin
2 cups milk
Directions:
1. In a slow cooker stir together the onion,
butter or margarine, sweet potatoes, zucchini
and broccoli. Pour in the chicken broth and
stir. Add the potatoes, celery seed, salt and
ground cumin and stir.
2. Cover and cook on low for 8 to 10 hours. Add
the milk and cook for 30 minutes to 1 hour. Serve.
Makes 12 servings
