By Shannon Serrato
Cauliflower Soup
4 steps
Prep:5minCook:15min
A delicious recipe I've made for years from the kitchen of Honeysuckle (on youtube). It's ready within 20 minutes and always tastes amazing, even my toddler loves it.
Updated at: Wed, 16 Aug 2023 15:36:39 GMT
Nutrition balance score
Great
Glycemic Index
53
Low
Glycemic Load
6
Low
Nutrition per serving
Calories112.3 kcal (6%)
Total Fat7.3 g (10%)
Carbs11.6 g (4%)
Sugars2.5 g (3%)
Protein1.6 g (3%)
Sodium111.8 mg (6%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Cut Cauliflower head in half upside down to reduce crumbly mess. Cut one half of the cauliflower into smaller chunks and cube your potato. Dice half of an onion (I always use yellow or sweet) and mince your garlic cloves.
Step 2
Heat oil over med-high heat, sauté onions and garlic for about 3 minutes. Add in all spices and cook for another minute.
Step 3
Now add in cauliflower and potato chunks. Coat the vegetables with the seasoned onion mixture before pouring in the water and broth. Bring to boil and let simmer about 15 minutes.
Step 4
Once vegetables are tender, it is time to blend the soup. Use an immersion blender to make smooth. You could also use a regular blender, just make sure to vent the lid with a tea towel or the hot soup with cause a big mess. Garnish with green onions and serve with a grilled cheese! Delish!
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