Cauliflower Watercress Soup

Cold winter nights call for hot soup. This cauliflower watercress soup is healthy and light, with a perfect creamy texture from the cauliflower.

Cold winter nights call for hot soup. This cauliflower watercress soup is healthy and light, with a perfect creamy texture from the cauliflower.Cauliflower Watercress Soup

Great served with a crispy whole grain piece of bread and a drizzle of olive oil on top, yet it’s light enough to serve with a sandwich or a first course. We were hit with a snow storm yesterday, and we’re expecting another tonight. After shoveling myself out of my parking spot and coming in from the cold last night, this soup hit the spot. A few of my other favorite creamy winter soups are Cream of Asparagus SoupCreamy Carrot Ginger Soup, and Instant Pot Tomato Basil Soup.

This recipe was inspired from someone who tweeted me the idea to add watercress to my Dad’s cauliflower soup. Such a great way to incorporate watercress into soup which is considered a superfood. It’s rich in fiber, anti-oxidants, vitamin C, beta-carotene, folate, potassium, calcium, phosphorous and iron and adds a bright green color to this soup.

Cold winter nights call for hot soup. This cauliflower watercress soup is healthy and light, with a perfect creamy texture from the cauliflower.

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Cauliflower Watercress Soup

Cold winter nights call for hot soup. This cauliflower watercress soup is healthy and light, with a creamy texture from the cauliflower that’s perfect served with a crispy whole grain piece of bread and a drizzle of olive oil on top, yet it’s light enough to serve with a sandwich or a first course.

Ingredients:

  • 1 tbsp butter
  • 1/2 cup chopped onions
  • 1 tbsp unbleached flour (all purpose is fine too)
  • 4 cups reduced sodium chicken broth (vegetarians can use vegetable broth)
  • 1 medium head cauliflower, chopped (about 1 1/2 lbs florets)
  • 4 cups watercress (3 oz)
  • kosher salt and pepper to taste

Directions:

  1. In a medium nonstick saucepan, melt the butter over low heat.
  2. Add the onions and saute until soft, about 3 minutes.
  3. Add the flour and stir about 1 to 2 minutes.
  4. Add the chicken broth and cauliflower and increase heat to medium-high.
  5. Bring to a boil, then cover and simmer over medium-low until vegetables are tender (about 20 minutes.)
  6. Add the watercress until wilted, about 1 minute and puree with an immersion blender until smooth.
  7. Season with salt and pepper to taste.

Nutrition Information

Yield: 4 servings (7 cups), Serving Size: 1 3/4 cup

  • Amount Per Serving:
  • Freestyle Points: 2
  • Points +: 2
  • Calories: 93 calories
  • Total Fat: 3g
  • Saturated Fat: 2g
  • Cholesterol: 8mg
  • Sodium: 623mg
  • Carbohydrates: 12g
  • Fiber: 4g
  • Sugar: 1g
  • Protein: 6g
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