Cauliflower Soup Recipe

This cauliflower soup recipe needs a few ingredients and it is a healthy and complete meal. You can prepare it in advance and warm it for serving.

This is a soup that should be served as it is. Usually I don't like passing cauliflower through a kitchen mixer. You'll need (4 people): 1 cauliflower 2 cups of cooked or canned borlotti beans half onion (minced) 2 tablespoons of oil 1 garlic clove (minced) 2 potatoes 2 tablespoons of tomato puree

• about 6 cups of broth (made with cubes)
• salt
• pepper

How to prepare this cauliflower soup recipe:

Cut the cauli-flower in small pieces. Peel and cut the potatoes in small cubes.

Put the extra virgin olive oil into a pan, add the onion and let it cook for a while. Add the minced garlic and parsley and cook for a couple of minutes. Add salt and pepper.

Add the tomato puree and after mixing it all, add the potatoes and the cauliflower. Pour the broth until it covers abundantly. when it begins to boil, add the cooked or borlotti beans. Let it cook until it becomes a consistent soup and serve! Bon appetito!

Other than being tasty, this soup gives us all the benefits of this vegetable, as detox support, anti oxidant and anti inflammatory benefits as well. Check here for more information about its healthy properties.

Tip: add some short shaped pasta at the end. Let it boil following the pasta pack instructions and serve.

Diet Version for a Cauliflower Soup Recipe

As I am dieting, yesterday I tried a diet cauliflower soup recipe with only 88kcal per dish (the whole recipe below is for 4 soup dishes). I used:

- 4 teaspoons of extra virgin olive oil;

- 2 tablespoons of minced onion;

- 1 crushed clove of garlic;

- 400gr/1 can of canned peeled tomatoes;

- 1 small cauliflower cut in pieces.

Put the oil inside a pan and then cook the onion and garlic for a while (pay attention not to overcook, as you are using little oil). Add the cauliflower cut in pieces, stir them and add the chopped tomatoes. Add salt and water to cover the cauliflower (I used the tomato can to add water and I added about three of them). Let it cook, adding more water if needed.

I ate it with 40grs/1.4oz of Sardinian Crispbread with a small portion of a light cream cheese and was really satisfied (and today I am already feeling more comfortable inside my jeans ;-)..

More Homemade Soup Recipes:

• Recipe for Potato Soup
• Cauliflower Soup Recipe
• Potato Leek Soup Recipe
• Onion Soup Recipes
• Tomato Soup Recipes

Here You Have More Simple Vegetarian Recipes From Italian Tradition:

• Eggplant Parmesan Recipe
• Eggplant Recipes
• Frying Batter
• Stuffed Zucchini Recipe
• Vegetarian Gnocchi Recipe
• Broccoli and Pasta
• Artichoke Recipe
• Stuffed Artichoke Recipe
• Tomato Recipes
• Mushroom Risotto Recipe
• Zucchini Lasagna
• Roasted Eggplant Recipe
• Zucchini Casserole Recipe
• Grilled Zucchini Recipe
• How to Cook Eggplant

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