Silky Cauliflower Soup Recipe

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Silky Cauliflower Soup
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  1. Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.
  2. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes.
  3. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.
  4. Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender and return it to the pot.
  5. Add the Parmesan and stir until smooth.
  6. Season, to taste, with salt and black pepper. Keep warm until ready to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 251.67 Kcal (1054 kJ)
Calories from fat 120.96 Kcal
% Daily Value*
Total Fat 13.44g 21%
Cholesterol 18.2mg 6%
Sodium 579.51mg 24%
Potassium 738.78mg 16%
Total Carbs 19.52g 7%
Sugars 8.58g 34%
Dietary Fiber 3.32g 13%
Protein 15.15g 30%
Vitamin C 72.3mg 120%
Iron 0.2mg 1%
Calcium 184.9mg 18%
Amount Per 100 g
Calories 59.09 Kcal (247 kJ)
Calories from fat 28.4 Kcal
% Daily Value*
Total Fat 3.16g 21%
Cholesterol 4.27mg 6%
Sodium 136.07mg 24%
Potassium 173.47mg 16%
Total Carbs 4.58g 7%
Sugars 2.01g 34%
Dietary Fiber 0.78g 13%
Protein 3.56g 30%
Vitamin C 17mg 120%
Calcium 43.4mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
  • 7

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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