Cauliflower Cheese Soup
A delicately flavored soup topped with parmesan cheese.
Preparation Time: 10 mins
Cooking Time: 12 mins
Yield: 8 x 1-cup servings
Ingredients
- 2 1/2 pint water
- 4 chicken stock cubes
- 2 1/4 lb cauliflower, well trimmed (about 1-3/4 medium)
- 3 1/2 oz onions, coarsely chopped (about 1 medium)
- 5 oz 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)
Directions: Standard directions Microwave directions
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. Pureé in a blender, return to saucepan and stir in parsley.
Garnish each bowl with 1/2 teaspoon Parmesan cheese.
Place coarsely chopped vegetables, seasonings and stock cubes in a microwave container, cover and cook on HIGH 12 minutes or until soft.
Pureé 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.
Variations:
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.
Nutritional Info (per serving)
| CALORIES | 51 cals |
| Kilojoules | 214 kJ |
| Fat | 0.4 g |
| Saturated Fat | 0.2 g |
| Cholesterol | 1 mg |
| Sodium | 612 mg |
| Carbohydrates | 10.6 g |
| Fiber | 4.0 g |
| Total Sugars | 4.4 g |
| Protein | 3.1 g |
| Calcium | 48.0 mg |
Related Recipes
Basic Soup Stock
Well worth the effort if you want a tasty, sodium-free soup.