Purple Cauliflower Soup
Ingredients
- 2 Tbsp olive oil
- 1 small onion, chopped
- 1 Garlic Clove, chopped
- 1 Head Purple Cauliflower, cut into florets (you can also use white or yellow cauliflower)
- 3 Cups chicken stock
- 1/4 Cup Parmesan Cheese, grated, plus extra for sprinkling on top if desired
Instructions
- Heat the olive oil in a large pot and over medium heat and saute the onion for 5 minutes.
- Add the garlic and cook for 1 minutes.
- Add the cauliflower and chicken stock. Bring to a boil and reduce to a simmer.
- Cook for 15 minutes or until the cauliflower is fork tender.
- Pour ingredients plus parmesan cheese into a blender and puree.
- Serve.
- *Allow to cool, place in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, heat in a pot over low-medium heat or defrost in fridge for 24 hours.
Nutrition
Calories: 140kcal | Carbohydrates: 13g | Protein: 8g | Fat: 8g | Cholesterol: 5mg | Sodium: 280mg | Fiber: 3g | Sugar: 5g
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