Dinner
Cauliflower Watercress Soup
Butter melts into onions before a silky roux welcomes cauliflower and broth. Blending in peppery watercress yields a velvety soup that tastes creamy, bright, and gently spiced.
- Total
- 30 min
- Prep
- 5 min
- Cook
- 25 min
- Serves
- 4
Nutrition per Serving
- Calories
- 93
- Protein
- 6g
- Carbs
- 12g
- Fat
- 3g
- Fiber
- 4g
- Sugar
- 1g
- Sodium
- 623mg
Ingredients
- 1 tbsp butter
- 1/2 cup chopped onions
- 1 tbsp unbleached flour (all purpose is fine too)
- 4 cup reduced sodium chicken broth (vegetarians can use vegetable broth)
- 1 medium head cauliflower (chopped (about 1 1/2 lbs florets))
- 4 cup watercress (3 oz)
- kosher salt and pepper, to taste
Instructions
- In a medium nonstick saucepan, melt the butter over low heat.
- Add the onions and saute until soft, about 3 minutes.
- Add the flour and stir about 1 to 2 minutes.
- Add the chicken broth and cauliflower and increase heat to medium-high.
- Bring to a boil, then cover and simmer over medium-low until vegetables are tender (about 20 minutes.)
- Add the watercress until wilted, about 1 minute and puree with an immersion blender until smooth.
- Season with salt and pepper to taste.