Kids will love this soup’s mild sweetness. What you’ll love? That it gets its body from vitamin-rich cauliflower instead of whole milk or cream.
Active time: 25 minutes
Total time: 35 minutes
1 teaspoon olive oil
2 stalks celery, chopped
1 medium yellow onion, finely chopped
10 white mushrooms, thinly sliced
1 large head cauliflower, chopped
1 clove garlic, minced
5 cups low-sodium vegetable broth
2 teaspoons sea salt
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon freshly ground white pepper
½ teaspoon dried marjoram
2 scallions, thinly sliced, for garnish
- Warm olive oil over medium heat in a large stockpot. Add celery and onion and cook for 10 minutes, stirring occasionally, until translucent.
- Add mushrooms, cauliflower, and garlic. Stir and cook for another 10 minutes. Add vegetable broth, sea salt, oregano, chili powder, pepper, marjoram and bring to a boil. Reduce heat and simmer for 10 more minutes.
- Remove from heat and transfer the mixture in batches to a blender. Blend until smooth and creamy, about 1 minute. Serve hot, garnished with scallions.
Per serving: calories 114, fat 2 g, protein 7 g, carbohydrates 23 g, dietary fiber 7 g