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Cauliflower Parmesan Soup

by Merle O'Neal featured in 5 Healthy & Hearty Fall Soups

Inspired by yummyhealthyeasy.com

Ingredients

for 8 servings

  • 2 tablespoons
    butter
  • 8 cloves garlic, minced
  • 1 onion, chopped
  • 2 heads cauliflower, riced
  • salt, to taste
  • pepper, to taste
  • 8 cups
    vegetable broth (1.9 L)
  • 2 cups
    water (470 mL)
  • 2 sprigs fresh thyme
  • ½ cup
    vegetarian parmesan cheese (55 g)
  • ¼ cup
    fresh chives (10 g)
    Calories 105
    Fat 6g
    Carbs 9g
    Fiber 3g
    Sugar 3g
    Protein 5g

Estimated values based on one serving size.

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Preparation

  1. Melt butter on medium heat in a large pot. Add the garlic and onion, and sauté 1-2 minutes until onion is translucent. Stir in salt and pepper.
  2. Add the cauliflower, vegetable broth, and water, then stir.
  3. Bring to a boil.
  4. Add the thyme then cover and reduce to a simmer for 15 minutes.
  5. Uncover and remove the thyme.
  6. Use an immersion or countertop blender to blend the soup until smooth.
  7. Mix in vegetarian Parmesan and chives.
  8. Allow to cool 2 minutes then serve.
  9. Enjoy!
 

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