Best 2 Unbelievable Fat Free Cauliflower Soup Recipes

Indulge in a guilt-free culinary experience with our delectable Fat-Free Cauliflower Soup, a symphony of flavors that will tantalize your taste buds without compromising your health goals. This creamy and comforting soup is crafted with fresh cauliflower, a nutritional powerhouse, and a medley of aromatic herbs and spices. Its velvety texture and rich taste will leave you craving for more.

The recipe is incredibly versatile, allowing you to customize it to your liking. Whether you prefer a classic creamy soup, a chunky rustic version, or a spicy kick, we've got you covered. Discover variations like the Roasted Cauliflower Soup, where roasted cauliflower adds a smoky depth of flavor, or the Cheesy Cauliflower Soup, a delightful indulgence for cheese lovers.

For those seeking a vegan delight, the Vegan Cauliflower Soup is a perfect choice, bursting with plant-based goodness. And for a touch of international flair, try the Thai Cauliflower Soup, a harmonious blend of Southeast Asian flavors. Each variation promises a unique taste adventure, ensuring that your culinary journey is anything but monotonous.

Let's cook with our recipes!

FAT-FREE VEGETABLE SOUP

Fat-Free Vegetable Soup image

This soup is fat- and cholesterol-free and only 5% fat/calories. It is quick and easy to make.

Provided by William Anatooskin

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 12

Number Of Ingredients 13

Ingredients

14 cups water
2 onions, chopped
2 large carrots, sliced
2 potatoes, peeled and cubed
2 green bell peppers, diced
1 (28 ounce) can whole peeled tomatoes with liquid, mashed
1 tablespoon chicken bouillon powder
¼ teaspoon ground black pepper
2 teaspoons curry powder
3 cups finely shredded cabbage
2 stalks celery, chopped
1 ½ cups cauliflower florets
3 teaspoons dried dill weed

Steps:

In a large cooking pot, measure water, add onions, carrots, potatoes, green peppers, mashed tomatoes, chicken bouillon powder, black pepper, and curry powder. Boil for 20 minutes or until carrots are tender.
Add shredded cabbage, chopped celery, cauliflower florets, and dill weed, and cook an additional 10 to 15 minutes. If soup is too thick, add more water and bring to boil. Adjust seasonings to taste.

Nutrition Facts : Calories 67.6 calories, Carbohydrate 15.1 g, Cholesterol 0.3 mg, Fat 0.4 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 297.6 mg, Sugar 4.8 g

FAT FREE POTATO CAULIFLOWER SOUP

Fat Free Potato Cauliflower Soup image

Make and share this Fat Free Potato Cauliflower Soup recipe from Food.com.

Provided by chefmopotts

Categories Potato

Time 1h15m

Yield 2 cup, 8 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons canola oil
2 cups onions, chopped
2 teaspoons dried dill weed
1 teaspoon dried thyme
1 medium cauliflower, sliced
6 cups water
4 cups potatoes, diced (I used 1 package of Simply Potatoes from the Dairy section)
4 bay leaves
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon soy sauce
1 cup skim milk
4 tablespoons cornstarch
1/4 cup dried parsley

Steps:

Heat canola oil in a soup pot and sauté onions, dill and thyme until tender.
Add cauliflower and cook a few minutes more. Add water and potatoes.
Cover and cook on medium heat until tender (approximately 30 minutes.) Remove from heat and blend approximately half the soup, about 6 cups, 2 cups at a time. I used my hand blender until it was the consistency I wanted.
Simmer on lowest heat, add bay leaves, salt, pepper and soy sauce.
Cook approximately 20 more minutes with top off.
Mix skim milk with cornstarch and stir (or shake) to get out lumps.
Add skim milk with cornstarch and check seasonings.
Thin with water or milk if soup has gotten too thick after sitting.
For extra flavor I used 3 cubes of Not-Chick'n bouillon seasoning but I figured the program would not recognize it. This product has a lot of sodium in it already so I did not add the 1 teaspoon salt.

Nutrition Facts : Calories 155.8, Fat 3.8, SaturatedFat 0.4, Cholesterol 0.6, Sodium 469.3, Carbohydrate 27.1, Fiber 4.4, Sugar 4.1, Protein 5

Tips:

Choose the right cauliflower: For the best flavor and texture, use a fresh head of cauliflower that is firm and white. Avoid heads that are bruised or have brown spots.
Trim the cauliflower properly: Remove the tough outer leaves and the thick stem from the cauliflower. Cut the cauliflower into florets, about 1-2 inches in size.
Roast the cauliflower before blending: Roasting the cauliflower brings out its natural sweetness and gives the soup a richer flavor. Toss the cauliflower florets with olive oil, salt, and pepper, then roast at 425°F for 20-25 minutes, or until tender and slightly browned.
Use a high-powered blender: A high-powered blender, such as a Vitamix or Blendtec, will give you the smoothest and creamiest soup. If you don't have a high-powered blender, you can use a regular blender, but you may need to blend the soup in batches or strain it through a fine-mesh sieve.
Season the soup to taste: Once the soup is blended, taste it and adjust the seasonings as needed. Add more salt, pepper, garlic powder, or onion powder, if desired. You can also add a squeeze of lemon juice or a dollop of Greek yogurt for extra flavor.

Conclusion:

This cauliflower soup is a delicious, healthy, and easy-to-make dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover cauliflower. With its creamy texture, rich flavor, and low-calorie count, this soup is sure to become a favorite in your household. So next time you're looking for a healthy and satisfying meal, give this cauliflower soup a try.

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