How To Make Cauliflower Watercress Soup
Looking for the perfect warm meal on a cold winter night? Our smooth and creamy watercress soup is sure to deliver! Cook this up in just 30 minutes.
Serves:
Ingredients
- 1tbspbutter
- ½cuponions,chopped
- 1tbspunbleached flour,or all purpose
- 4cupschicken broth,reduced sodium
- 1½lbscauliflower florets,chopped
- 4cupswatercress
- kosher salt and pepper,to taste
Instructions
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In a medium nonstick saucepan, melt the butter over low heat.
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Add the onions, then sauté for 3 minutes, until soft. Then, add the flour and stir for 1 to 2 minutes.
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Add the chicken broth and cauliflower, then increase heat to medium-high.
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Bring to a boil, then cover and simmer over medium-low for 20 minutes, until the vegetables are tender.
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Add the watercress, then cook for 1 minute, until wilted. Puree the soup with an immersion blender until smooth.
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Season with salt and pepper to taste, then serve, and enjoy!
Recipe Notes
Vegetarians can use vegetable broth in substitute for chicken broth.
Nutrition
- Calories: 176.76kcal
- Fat: 6.35g
- Saturated Fat: 2.86g
- Trans Fat: 0.12g
- Monounsaturated Fat: 2.22g
- Polyunsaturated Fat: 0.71g
- Carbohydrates: 21.63g
- Fiber: 4.32g
- Sugar: 7.97g
- Protein: 10.69g
- Cholesterol: 14.83mg
- Sodium: 1095.32mg
- Calcium: 97.83mg
- Potassium: 923.80mg
- Iron: 1.56mg
- Vitamin A: 81.46µg
- Vitamin C: 98.57mg
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