11Ingredients
130Calories
35Minutes

Ingredients

  • 1 head cauliflower (cut into florets, 10 cups)
  • 1 onions (large, sliced)
  • 2 cloves garlic (halved)
  • 2 tablespoons olive oil
  • 29 ounces chicken broth
  • 1 cup water
  • 1 bay leaf
  • 1 teaspoon fresh thyme (snipped, or 1/4 teaspoon dried thyme, crushed)
  • 1 cup light cream (or half-and-half)
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
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NutritionView more

130Calories
Sodium15%DV360mg
Fat15%DV10g
Protein10%DV5g
Carbs2%DV7g
Fiber8%DV2g

PER SERVING *

Calories130Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat4g20%
Trans Fat
Cholesterol20mg7%
Sodium360mg15%
Potassium370mg11%
Protein5g10%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate7g2%
Dietary Fiber2g8%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(2)

Yummly User
Mirza 29 Jan
I used some non dairy milk so my friends who were lactose intolerant could eat it. I had to add more spices because it was a little plain but it might have been because I didn't roast the veggies enough. I recommend making the pieces of veggies small to get more flavor. I'd definitely make again and would recommend adding curry powder.
Steve 18 Oct 2017
Easy and delicious. Not outstanding but a great every day lunch soup that isn’t full of calories. Will make it again for sure.