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Nutrition Facts
Serving Size 229 g
(Approx. 8 Servings)
Amount Per Serving
Calories 170 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 320 mg 13%
Total Carbohydrate 9 g 3%
Dietary Fiber 2 g 8%
Sugars 5 g
Protein 10 g
Vitamin A 4% Iron 2%
Vitamin C 60% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cauliflower Soup

Prep Time
5 minutes
Cook Time
23 minutes
Total Time
28 minutes
8  People


Recipe makes 8 Servings

4 Tbsp olive oil
5 Oz H-E-B® Diced Sweet Onions
2 garlic, chopped
1 cauliflower, chopped into florets
2 cup(s) H-E-B® Vegetable Broth
2 cup(s) Fage Total 0% Plain Greek Yogurt
1 Tsp white pepper
1/2 Tsp nutmeg
1/2 Tsp kosher salt
1/2 Tsp crushed red pepper
1 Tbsp parsley, finely chopped
1 cup(s) Swiss cheese, shredded
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Place a large, heavy bottom soup pot over medium heat 3 minutes; add 2 tablespoons oil and onions, and stir-fry 5 minutes until onions are creamy and translucent; add garlic, and stir-fry 1 minute.
Add cauliflower, and stir-fry 3 minutes; add broth, bring to a boil then reduce heat to medium-low; cook uncovered 15 minutes until cauliflower is tender; remove from heat.
Pureé soup in small batches in food processor, return soup to pot and add yogurt, remaining olive oil, white pepper, nutmeg, salt and crushed red pepper; cook 5 minutes more; garnish with a sprinkle of chopped parsley and 2 tablespoons shredded cheese.



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