Cauliflower Soup

Cauliflower Soup

Health Rating
Prep Cook Ready in Servings
10 min 30 min 40 min 2


1/2 medium head Cauliflower (roughly chopped)
4 clove(s) Garlic (smashed)
1 tbsp Rosemary, fresh (chopped)
3 cup Vegetable stock/broth
1 medium Yellow onion (roughly chopped)


Heat about a tablespoon of olive oil in a medium pot. Add the onion and garlic and cook over a medium heat. Add a pinch of salt.

Continue to cook the onion and garlic, stirring occasionally, for about 10-12 minutes. When the onions and garlic are soft and starting to brown, add the cauliflower and the rosemary.

Turn the heat up just a little bit and cook the veggies for another 3-5 minutes. Add just enough vegetable broth to cover the cauliflower. Bring to a boil and reduce the heat so the broth is simmering.

After about 5 minutes, remove the soup from the heat and blend until it is super smooth and creamy looking.

Taste for seasoning and serve hot!

Nutrition Facts

Per Portion

Calories 101
Calories from fat 4.8
Calories from saturated fat 35
Total Fat 0.5 g
Saturated Fat 3.9 g
Trans Fat 0
Polyunsaturated Fat 7.6 g
Monounsaturated Fat 16.9 g
Cholesterol 0 mg
Sodium 1546 mg
Potassium 533 mg
Total Carbohydrate 20.3 g
Dietary Fiber 7.4 g
Sugars 6.5 g
Protein 3.7 g

Dietary servings

Per Portion

Vegetables 3.3

Energy sources

Recipe from:
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