RECIPE | Creamy Cauliflower Soup | Cookithealthier.com

RECIPE | 30-Minute Creamy Cauliflower Soup

May I introduce to you the second recipe to join the meal kit series – 30-Minute Creamy Cauliflower Soup!

RECIPE | Creamy Cauliflower Soup | CookItHealthier.com

This recipe is inherently easy and quick to make, but it is even easier when you pre-chop all the veggies and measure out the spices that go in the soup.

I came home after a long day at work this week and really wanted a cozy meal to unwind from the day. Luckily, I had chopped all the veggies and had this Creamy Cauliflower Soup meal kit ready to go! So this recipe took me just 30 minutes to make from start to finish.

I am going to make this again weekly until Spring because it is so easy and delicious. I hope you guys enjoy!

Yields4 Servings

I N G R E D I E N T S //
 1 Head of cauliflower
 ½ cup chopped carrot (peeled)
 ½ cup chopped onion
 1 tbsp Vital Farms Sea Salted butter
 2 tbsp minced garlic
 1 tsp salt
 1 tsp cracked pepper
 1 tbsp Primal Palate Amore seasoning (or 1/2 Tbls. Oregano)
 3 cups Bonafide Provisions chicken bone broth (or vegetable broth works too)
 ¼ cup cream cheese (I used a garlic-herb flavor to add a nice flavor kick, but plain works too)
Topping Ideas:
 crispy bacon
 shredded cheese
 green onion
 avocado
 fresh cilantro

1

Chop up your carrot, onion and cauliflower ahead of time to save yourself time during a busy weeknight.

2

In a dutch oven pot over medium heat, add in the butter, onion and garlic. Cook together until the butter is melted and the onion is tender. This should take about 3-4 minutes.

3

Next, add in the carrot, cauliflower and 2 of the 3 cups of chicken broth. Bring it to a boil and allow to simmer for 15 minutes for the veggies to get nice and tender. You can stir periodically to make sure all the cauliflower pieces get cooked.

4

Once the veggies are tender, use an emulsion blender or a Vitamix to blend it all together until smooth.
(Pro-Tip: while you're doing this, remove your dutch oven pot from the heat to allow it to cool slightly before you add everything back into it.)

5

Once everything has been blended, add it back into your pot over low heat. Quickly add in the rest of the broth and stir to make sure it is blended. Feel free to add more if you want your soup less thick. Then you'll stir in the cream cheese until melted. Stir this around and let it blend together over low heat for another 10 minutes.

6

Now you're all done! Time to enjoy.

Nutrition Facts

Serving Size 1 cup

Servings 4


Amount Per Serving
Calories 201
% Daily Value *
Total Fat 10.8g17%
Saturated Fat 6.4g32%
Trans Fat 0g
Cholesterol 31mg11%
Sodium 371.8mg16%
Potassium 770.1mg23%
Total Carbohydrate 15.3g6%
Dietary Fiber 6.1g25%
Sugars 7.2g
Protein 12.9g26%

Vitamin A 62.2%
Vitamin C 166.5%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

xoxo Ashley

 

Ingredients

I N G R E D I E N T S //
 1 Head of cauliflower
 ½ cup chopped carrot (peeled)
 ½ cup chopped onion
 1 tbsp Vital Farms Sea Salted butter
 2 tbsp minced garlic
 1 tsp salt
 1 tsp cracked pepper
 1 tbsp Primal Palate Amore seasoning (or 1/2 Tbls. Oregano)
 3 cups Bonafide Provisions chicken bone broth (or vegetable broth works too)
 ¼ cup cream cheese (I used a garlic-herb flavor to add a nice flavor kick, but plain works too)
Topping Ideas:
 crispy bacon
 shredded cheese
 green onion
 avocado
 fresh cilantro

Directions

1

Chop up your carrot, onion and cauliflower ahead of time to save yourself time during a busy weeknight.

2

In a dutch oven pot over medium heat, add in the butter, onion and garlic. Cook together until the butter is melted and the onion is tender. This should take about 3-4 minutes.

3

Next, add in the carrot, cauliflower and 2 of the 3 cups of chicken broth. Bring it to a boil and allow to simmer for 15 minutes for the veggies to get nice and tender. You can stir periodically to make sure all the cauliflower pieces get cooked.

4

Once the veggies are tender, use an emulsion blender or a Vitamix to blend it all together until smooth.
(Pro-Tip: while you're doing this, remove your dutch oven pot from the heat to allow it to cool slightly before you add everything back into it.)

5

Once everything has been blended, add it back into your pot over low heat. Quickly add in the rest of the broth and stir to make sure it is blended. Feel free to add more if you want your soup less thick. Then you'll stir in the cream cheese until melted. Stir this around and let it blend together over low heat for another 10 minutes.

6

Now you're all done! Time to enjoy.

30-Minute Creamy Cauliflower Soup
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