Soup, Stew and Chili: Warm Soup, Stew and Chili: Cauliflower Cheese Soup

A delicately flavored soup topped with parmesan cheese.

Author: CalorieKing
Date: May 23, 2013

Serves: 8 person(s)
Yield: 8 x 1-cup servings

Preparation Time: 10 mins
Cooking Time: 12 mins


    1.18 L water
    4 chicken stock cubes
    1.02 kg cauliflower, well trimmed (about 1-3/4 medium)
    100 g onions, coarsely chopped (about 1 medium)
    142.86 g carrots, coarsely chopped (about 2 large)
    1 bay leaf
    2 tsp fresh thyme
    1 tsp freshly ground black pepper
    1/4 cup finely chopped parsley
    1 Tbsp Parmesan cheese (for garnish)


    In a large saucepan, bring water and stock cubes to a boil. Add cauliflower, onion and carrot. Season with bay leaf, thyme and black pepper.

    Boil for 12 minutes or just until vegetables are soft. PureƩ in a blender, return to saucepan and stir in parsley.

    Garnish each bowl with 1/2 teaspoon Parmesan cheese.

Microwave Directions:

    Place coarsely chopped vegetables, seasonings and stock cubes in a microwave container, cover and cook on HIGH 12 minutes or until soft.

    PureƩ in blender, adding sufficient liquid to ease the blending. Measure into a container and adjust liquid to yield 8 cups.

    Reheat and serve. Garnish with Parmesan cheese.


    Low sodium: Can replace stock cubes with lower sodium recipe "Basic Soup Stock (see recipe link below). Reduce the water in the above recipe to 1-1 1/2 pints, or to taste.

    Serving suggestion is not included in the nutritional analysis.

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Nutritional Information
(Per Serving)

Calories:51 cals
Kilojoules:214 kJ
Fat:0.4 g
Carbohydrates:10.6 g
Protein:3.1 g
Cholesterol:0.5 mg
Sodium:612 mg
Saturated Fat:0.2 g
Fiber:4.0 g
Calcium:48.0 mg
Total Sugars:4.4 g

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