Creamy cauliflower soup
1 large head cauliflower
1 Tbsp olive oil
1 medium onion, sliced (about 1 cup)
2 medium potatoes, diced (about 1-1/2 cups)
48-ounce can of low-sodium chicken broth or vegetable broth
Salt and freshly ground black pepper to taste
Nutmeg to taste
1. Cut the stem off the cauliflower and break it up into flowerets.
2. In a soup pot, heat the olive oil over a low-medium flame. add the onion, reduce the heat to low, and cook until golden brown, about 10 minutes, stirring occasionally. Stir in the potato. Add the cauliflower and broth and bring to a boil over medium heat. Reduce the heat to low and let simmer until the cauliflower is very tender, about 20 minutes. Add salt and pepper to taste.
3. Transfer to a blender or use a hand blender and puree until smooth. Sprinkle with nutmeg before serving.
4. Calories: 102, Carbs: 14.2g, Fats: 3g, Protein: 6.5g
Author Ellie Krieger
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