Ingredients
2
2 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 2 servings
- Calories: 183
- Carbohydrate: 28g
- Fat: 6g
- Fiber: 12g
- Protein: 10g
- Sugar: 13g
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