Cauliflower, White Bean & Cheddar soup
You can make this cheesy, high fiber vegetable souop in minutes. I always keep a bag of frozen cauliflower on hand so I can whip up this soup when I run out of fresh vegetables near the end of the week.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
pescatarian
- 2 cloves garlic
- 1/4 cup onion chopped
- 3 cups vegetable broth
- 2 ounces cheddar cheese grated
- 1 can white beans drained and rinsed
- 16 ounces frozen cauliflower
- Carbohydrate 118.345135429872 g
- Cholesterol 322.086999502113 mg
- Fat 86.2371817187198 g
- Fiber 5.32131213748678 g
- Protein 80.5804346244089 g
- Saturated Fat 52.3541978871405 g
- Serving Size 1 1 Serving (1621g)
- Sodium 2709.81162370624 mg
- Sugar 113.023823292385 g
- Trans Fat 4.60083719601572 g
- Calories 1544 calories
1. Combine broth, cauliflower, onion, garlic, and beans in a pot and bring to a boil. Cook over medium-high heat for 5 minutes, using a wooden spoon to break up the cauliflower into small chunks. 2. Transfer mixture to a blander and puree, or use an immersion blender to puree the soup in the pot. Stir in cheese until melted. Season with salt and pepper to taste. 298 calories, 10g fat, 40g total carb, 14g fiber, 20g protein Racing Weight Cookbook p68
