How To Make Super Easy Cauliflower Vegetable Soup
One thing that’s great about this vegetable soup recipe is that you can make it at any time of the year whether it’s for occasions or just a simple dinner.
Serves:
Ingredients
- 2tbspextra virgin olive oil
- 1mediumyellow onion,halved and peeled
- 4clovesgarlic,peeled
- 32ozcarton vegetable broth
- 28ozdiced tomatoes
- 16ozfrozen petite mixed vegetables
- 12ozfrozen cauliflower
- 2 ½tsptsp Italian seasoning
- salt and freshly ground black pepper
- 1canlow-sodium chick peasdrained
- 3tbspminced fresh parsley and grated parmesan for servingoptional
Instructions
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Heat olive oil in a large pot over medium heat.
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Meanwhile add onion and garlic to a food processor and pulse until finely chopped.
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Add onion mixture to oil in pan and saute 4 minutes, or until nearly softened.
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Add in broth, diced tomatoes, mixed vegetables, cauliflower, Italian seasoning and season with salt and pepper to taste.
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Bring mixture to a boil over medium-high heat, reduce heat to medium then cover and let boil until veggies have reached desired tenderness, 5 to 10 minutes.
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Stir in chick peas and optional parsley. Serve warm with parmesan if desired.
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Recipe source: Cooking Classy
Nutrition
- Calories: 195.60kcal
- Fat: 6.99g
- Saturated Fat: 1.63g
- Monounsaturated Fat: 3.80g
- Polyunsaturated Fat: 1.02g
- Carbohydrates: 27.28g
- Fiber: 9.99g
- Sugar: 9.98g
- Protein: 8.91g
- Cholesterol: 3.16mg
- Sodium: 1232.72mg
- Calcium: 190.36mg
- Potassium: 753.67mg
- Iron: 4.57mg
- Vitamin A: 554.02µg
- Vitamin C: 59.81mg
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