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.
In a medium nonstick saucepan, melt the butter over low heat.
Add the onions, then sauté for 3 minutes, until soft. Then, add the flour and stir for 1 to 2 minutes.
Add the chicken broth and cauliflower, then increase heat to medium-high.
Bring to a boil, then cover and simmer over medium-low for 20 minutes, until the vegetables are tender.
Add the watercress, then cook for 1 minute, until wilted. Puree the soup with an immersion blender until smooth.
Season with salt and pepper to taste, then serve, and enjoy!
Vegetarians can use vegetable broth in substitute for chicken broth.
- 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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