A light and easy creamy cauliflower soup that's low calorie without giving up any of it's satisfying taste. A great meatless meal ready in less than 30 minutes!
Serve this soup alongside an entree, or enjoy it as a meal in itself. My kids really like it, too! I will confess, though, that I didn't tell them it was cauliflower soup until after they ate it. Up until they licked their bowl clean, I called it "potato soup". 😉 I'm sneaky like that!
You could, I guess, carefully transfer the soup to a blender instead. But, that would cause a huge mess and it's quite dangerous to transfer such hot liquid. So, nevermind, I say you can't do that and instead need to go get yourself an immersion blender.
Click here for a tutorial on how to cut a head of cauliflower into florets.
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Light Creamy Cauliflower Soup
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon all purpose flour
- 4 cups vegetable broth (or you can use chicken broth)
- 1 medium head white cauliflower , cut into florets
- 1 half yellow onion , peeled and chopped
- salt and pepper , to taste
Instructions
- In a large sauce pan, melt the butter over low heat. Stir in the flour and continue to heat while stirring another 2 minutes. Pour in the broth, then mix in the onions and cauliflower. Increase the heat to medium and allow to come to a boil. Cover and turn down heat to medium low. Let simmer, covered, for 20 minutes. Puree with an immersion blender until vegetables are blended and soup is smooth.
- Recipe source: Skinnytaste
Nutrition
