Cauliflower Soup

Photo: Karry Hosford

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 166
  • Calories from fat: 33%
  • Fat: 5.7g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.6g
  • Carbohydrate: 24g
  • Fiber: 4.2g
  • Cholesterol: 14mg
  • Iron: 0.8mg
  • Sodium: 371mg
  • Calcium: 52mg

Ingredients

  • 2 tablespoons butter
  • 2 cups finely chopped onion
  • 4 1/2 cups cauliflower florets (about 1 head)
  • 3 cups diced peeled baking potato
  • 1/2 cup finely chopped carrot
  • 1 teaspoon caraway seeds
  • 6 cups fat-free, less-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Preparation

  1. Melt butter in a Dutch oven over medium-high heat; add onion. Cook 4 minutes or until lightly browned, stirring occasionally. Add the cauliflower, potato, carrot, and caraway seeds. Cook 6 minutes or until cauliflower begins to brown, stirring frequently. Add broth; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are tender. Stir in salt and pepper.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cauliflower Soup Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy