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89% would make again

Cauliflower Parmesan Soup

by Merle O'Nealfeatured in 5 Healthy & Hearty Fall Soups

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)

Nutrition Info

Shop ingredients with
    Calories 105
    Fat 6g
    Carbs 9g
    Fiber 3g
    Sugar 3g
    Protein 5g

Estimated values based on one serving size.

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!