Cauliflower Soup
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Cauliflower Soup
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A light and creamy soup that is great for a light lunch.
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Ingredients
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 3 tbsp vegetable oil
- 3 tbsp flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 6 cups vegetable broth or until the cauliflower is covered in liquid
- 1 head cauliflower rinsed and cut into small florets
- 1 cup vegan mozzarella cheese
- salt and pepper to taste
Instructions
- Cook the onion and garlic on medium low heat in oil until translucent and soft. Add the flour to make a roux, stir and add 1 cup of broth. Add the garlic and onion powders and stir to incorporate. Add the remaining 5 cups of broth and cauliflower.
- Cover and bring to a boil on medium heat, then lower to medium-low and let simmer for about 30 minutes or until you can piece the cauliflower easily with a fork.
- Puree with an immersion blender or in a regular blender. Keep blending even if you think it's ready. The smoother it is, the creamier and better it is. Its like liquid velvet.
- Stir in the cheese until melted and incorporated.
- Serve with pepper, and salt if you like it (but I didn't think it needed it at all).
Nutrition Information
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Serving
1g
Calories
1238kcal
(62%)
Carbohydrates
102g
(34%)
Protein
4g
(8%)
Fat
90g
(138%)
Saturated Fat
34g
(170%)
Sodium
6187mg
(258%)
Sugar
30g
(60%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 1238 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 1238kcal | 62% |
| Carbohydrates | 102g | 34% |
| Protein | 4g | 8% |
| Fat | 90g | 138% |
| Saturated Fat | 34g | 170% |
| Sodium | 6187mg | 258% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
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