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Cauliflower Soup
Creamy and Satisfying like potato soup but oh so light, nutritious and delicious!
5
from 1 vote
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Prep Time
5
mins
Cook Time
20
mins
Total Time
25
mins
Course
Soup
Cuisine
American
Servings
4
Servings
Calories
350
kcal
Equipment
Immersion Blender
Blender
Food Processor
Ingredients
1x
2x
3x
1
Head
Cauliflower
Chopped Into 1"-2" pieces
1
Medium
Onion
Diced
2
Cups
Celery
Diced
2
Tablespoons
Butter
4
Cups
Chicken Stock
or 1 carton
¼
Teaspoon
Seasoning Salt
½
Teaspoon
Garlic Powder
½
Teaspoon
Celery Seeds
½
Teaspoon
Mustard Powder
Topping
¾
Cup
33% Cream (Whipping Cream)
Divided
2
Tablespoons
Fresh Parsley Leaves
Finely Chopped, Divided (optional)
Salt
to taste
Black Pepper
to taste
Instructions
To a large pot or Dutch Oven, add the butter, celery and onion. Saute until tender on medium hit, stirring frequently.
Add Cauliflower, Chicken Stock and Seasonings. Simmer for 10-15 minutes until Cauliflower is tender.
Blend using an immersion blender, regular stand blender or food processor.
Serve and then top with desired amount of cream, salt and pepper and optional fresh parsley.
Nutrition
Calories:
350
kcal
Carbohydrates:
22
g
Protein:
11
g
Fat:
26
g
Saturated Fat:
15
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
8
g
Trans Fat:
1
g
Cholesterol:
83
mg
Sodium:
642
mg
Potassium:
909
mg
Fiber:
4
g
Sugar:
9
g
Vitamin A:
1234
IU
Vitamin C:
76
mg
Calcium:
104
mg
Iron:
2
mg
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