Cauliflower and Parmesan Soup

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Cauliflower and Parmesan Soup

 

1 tbsp. olive oil

1 medium onion, chopped

1 celery rib, chopped

1 garlic clove, minced

1 head cauliflower, 2 1/4 lbs. trimmed and cut into florets

1 quart vegetable broth

1/2 cup freshly grated Parmesan cheese

salt and freshly ground pepper, to taste

 

Heat oil in a large saucepan over medium heat.

Add the onion, celery, and garlic and cover.

Cook, stirring occasionally, until the vegetables soften, about 3 minutes.

Add the cauliflower and broth, bring to a boil over high heat.

Reduce the heat to medium-low and simmer, partially covered, until the

cauliflower is very tender, about 30 minutes.

Transfer the soup in batches to a blender and process until smooth.

Pour the pureed soup into a large bowl (if you have an immersible hand-blender,

you can puree the soup right in the pot).

Stir in Parmesan.

Season the soup with salt and pepper to taste.

Serve hot.

Makes 6 servings.

Calories 121, Fat 5 g, Carbs 12 g, Sodium 35 mg, Fiber 4 g.

Points 2.

 

 

 

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