Despite the bland white color of cauliflower, it is still a nutritional powerhouse, providing Vitamins C, K and B6, as well as folate, pantothenic acid, potassium and manganese. What surprised me most as I looked at its nutritional profile was that cauliflower is also a source of protein. But if you want even more protein in this soup, try adding some silken tofu, whey powder, or egg white protein powder.
- 2 1/2 lb. russet potatoes (about 4 large), peeled and cut into 1" cubes
1 lb. cauliflower florets, cut into small pieces
3 cups low-sodium chicken or vegetable broth
- 1 cup low-fat milk of your choice (I used almond milk so that is what I used in the nutritional analysis.)
Place potatoes and cauliflower florets into a large soup pot and cover with water. Bring to a boil, and simmer until the vegetables are tender when stabbed with a fork,around 10 - 15 minutes. Remove from heat and drain water. Add chicken stock and the milk to the pot. Using an immersion blender, puree until smooth and creamy. If the soup is too thick for your preferences, add a bit more broth. Season with freshly ground black pepper. A sprinkle of paprika on top is a great addition, too.
Servings per recipe: 8
Serving Size: 1 cup
Total Fat: 1 g
Cholesterol: 0 mg
Sodium: 93 mg
Total Carbs: 27 g
Dietary Fiber: 5 g
Protein: 5 g