![](https://cdn.statically.io/img/www.allrecipes.com/thmb/ipt6UWQ1F5Vbl1nU4JhoNKCMrzA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1754711-82b476a317cf421e9cf5fabe8a06ecad.jpg)
Ingredients
-
2 teaspoons olive oil
-
½ cup chopped onion
-
1 large head cauliflower, cut into florets
-
3 cups chicken stock
-
1 (1 inch) piece fresh ginger, chopped
-
1 ½ teaspoons sea salt
-
ground black pepper to taste
Directions
-
Heat oil in a large pot over medium heat; cook and stir onion until fragrant, 1 minute. Add cauliflower and cover. Cook, stirring occasionally, until slightly tender, 10 minutes. Add chicken stock, ginger, and salt; season with black pepper. Bring to a boil, cover, and simmer until cauliflower is tender, 30 minutes. Cool slightly.
-
Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return to pot and warm over low heat. Serve immediately.
Nutrition Facts (per serving)
183 | Calories |
6g | Fat |
28g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 183 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 1g | 5% |
Cholesterol 1mg | 0% |
Sodium 2477mg | 108% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 12g | 41% |
Total Sugars 13g | |
Protein 10g | 20% |
Vitamin C 198mg | 220% |
Calcium 115mg | 9% |
Iron 18mg | 99% |
Potassium 1372mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.