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Nutrition Facts
Serving Size 230 g
(Approx. 8 Servings)
Amount Per Serving
Calories 150 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 390 mg 16%
Total Carbohydrate 13 g 4%
Dietary Fiber 2 g 8%
Sugars 9 g
Protein 8 g
Vitamin A 6% Iron 2%
Vitamin C 80% 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.

Creamy Cauliflower Soup

Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
8  People


Recipe makes 8 Servings

4 Tbsp 100% pure olive oil, divided
1 white onions, diced
2 garlic cloves, chopped
1 cauliflower, outer leaves and core removed, florets chopped
2 cup(s) vegetable broth
2 cup(s) fat-free half & half
1/2 Tsp ground nutmeg
1/8 Tsp salt
1/8 Tsp pepper
1 cup(s) fat-free mozzarella cheese, shredded
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Add oil to large heavy-bottomed soup pot over medium heat for 3 minutes.
Add onion and garlic; stir-fry 1 minute.
Add cauliflower and stir-fry 3 minutes.
Add broth and bring to a boil.
Reduce heat to medium-low and cook uncovered 15 minutes or until cauliflower is tender.
Stir in half and half; remove from heat.
Puree soup in small batches in food processor or blender (or use a hand-held immersion blender).
Place soup back in pot and season with nutmeg, salt and pepper.
Serve with 2 tablespoons of cheese.



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