Ingredients
- 1 tbsp Extra-virgin olive oil plus 1 to 2 teaspoons for the croutons and some for drizzling the soup
- 1/4 cup Onion chopped
- 1/2 cup Celery chopped
- 4 cloves Garlic minced
- 1 tsp Ground cardamom
- 4 cups Chicken broth
- 4 cups Cauliflower cut into florets
- 2 slices Sourdough bread cut into small chunks
- 1/2 tsp Garlic powder
- 1/4 cup Scallions chopped, plus more for garnish
Instructions
- Preheat the oven broiler on low.
- Heat a pot on medium heat. Once hot, add the oil, onion, celery, and garlic. Cook until softened, then stir in the cardamom.
- Add the chicken broth and cauliflower. Season with salt and pepper. Simmer with a lid for 25 minutes.
- In the meantime, mix the cut up bread with 1 to 2 teaspoons of oil, garlic powder, and season with salt and pepper. Place under the broiler until golden brown and hard like croutons. Then set aside.
- Using a blender or immersion blender, blend the soup until smooth. Return to the pot and stir in the scallions. Taste and adjust the seasoning with salt and pepper.
- Top the soup with croutons, scallions, and drizzle with olive oil.
Nutrition
Calories: 120kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 975mg | Potassium: 595mg | Fiber: 3g | Sugar: 4g | Vitamin A: 124IU | Vitamin C: 68mg | Calcium: 75mg | Iron: 2mg
Cauliflower Soup
Ingredients
- 1 tbsp Extra-virgin olive oil plus 1 to 2 teaspoons for the croutons and some for drizzling the soup
- 1/4 cup Onion chopped
- 1/2 cup Celery chopped
- 4 cloves Garlic minced
- 1 tsp Ground cardamom
- 4 cups Chicken broth
- 4 cups Cauliflower cut into florets
- 2 slices Sourdough bread cut into small chunks
- 1/2 tsp Garlic powder
- 1/4 cup Scallions chopped, plus more for garnish
Instructions
- Preheat the oven broiler on low.
- Heat a pot on medium heat. Once hot, add the oil, onion, celery, and garlic. Cook until softened, then stir in the cardamom.
- Add the chicken broth and cauliflower. Season with salt and pepper. Simmer with a lid for 25 minutes.
- In the meantime, mix the cut up bread with 1 to 2 teaspoons of oil, garlic powder, and season with salt and pepper. Place under the broiler until golden brown and hard like croutons. Then set aside.
- Using a blender or immersion blender, blend the soup until smooth. Return to the pot and stir in the scallions. Taste and adjust the seasoning with salt and pepper.
- Top the soup with croutons, scallions, and drizzle with olive oil.
Nutrition
Calories: 120kcalCarbohydrates: 16gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 975mgPotassium: 595mgFiber: 3gSugar: 4gVitamin A: 124IUVitamin C: 68mgCalcium: 75mgIron: 2mg
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