Directions:
- Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.
- Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes.
- Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.
- Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender and return it to the pot.
- Add the Parmesan and stir until smooth.
- Season, to taste, with salt and black pepper. Keep warm until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.67 Kcal (1054 kJ) | ||
| Calories from fat | 120.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.44g | 21% | |
|---|---|---|---|
| Cholesterol | 18.2mg | 6% | |
| Sodium | 579.51mg | 24% | |
| Potassium | 738.78mg | 16% | |
| Total Carbs | 19.52g | 7% | |
| Sugars | 8.58g | 34% | |
| Dietary Fiber | 3.32g | 13% | |
| Protein | 15.15g | 30% | |
| Vitamin C | 72.3mg | 120% | |
| Iron | 0.2mg | 1% | |
| Calcium | 184.9mg | 18% | |
| Amount Per 100 g | |||
| Calories | 59.09 Kcal (247 kJ) | ||
| Calories from fat | 28.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.16g | 21% | |
|---|---|---|---|
| Cholesterol | 4.27mg | 6% | |
| Sodium | 136.07mg | 24% | |
| Potassium | 173.47mg | 16% | |
| Total Carbs | 4.58g | 7% | |
| Sugars | 2.01g | 34% | |
| Dietary Fiber | 0.78g | 13% | |
| Protein | 3.56g | 30% | |
| Vitamin C | 17mg | 120% | |
| Calcium | 43.4mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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