CAULIFLOWER SOUP

Prep time:
10 minutes
Cooking time:
40 minutes
Serves4 Energy (kCal)84.5
Protein5.6g Carbohydrates6.26g
Total Sugars4.7g Fat3.2g
Sat Fat0.52g Fibre4.7g
Sodium1005g
Phase: Intensive,Active 2,Active 1,Maintenance,
Dietary Requirements: Lacto-vegetarian,Ovo-vegetarian,Pescetarian,Lacto-ovo vegetarian,Paleo,Vegan,

INGREDIENTS

  • 1 teaspoon olive oil
  • 1 whole cauliflower, trimmed and cut into small florets
  • 1 onion, finely sliced
  • 2 teaspoon caraway seeds
  • 1 vegetable stock (made with powdered stock or cubes)
  • 1 bunch fresh parsley, leaves picked and roughly chopped

Preparation

  • Heat olive oil in a large saucepan over high heat.
  • Add cauliflower, onion and caraway seeds.
  • Cook until onion is translucent.
  • Add vegetable stock and bring to the boil.
  • Boil 5-10 minutes or until cauliflower has softened.
  • Place half cauliflower and stock in the bowl of a food processor.
  • Process for 30 seconds or until smooth.
  • Remove from bowl.
  • Repeat with remaining cauliflower and stock.
  • Stir parsley through soup.

About cookies on this site

Our site uses cookies and other technologies so that we, and our partners, can remember you and understand how you use our site. Further use of this site will be considered consent. For more information, visit our Privacy Policy.

I have read and understood the Nestlé Privacy Notice. Do not show this message again.
x