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Cauliflower Soup with Beetroot and Truffle Oil
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35 minutes
6
Adjust servings
dairy-free
(?)
Has dairy from:
parmesan cheese
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
parmesan cheese
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
parmesan cheese
This recipe has no customizations.
 
Nutrition to Note
This recipe has Sodium as 51.9% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 11.4% of RDA
• Calories: 21.2% of RDA
• Carbs: 2.7% of RDA
• Fat (total lipid): 23.0% of RDA
• Fiber: 9.0% of RDA
• Fructose: 2.7% of RDA
• Protein: 6.3% of RDA
• Sodium: 51.9% of RDA
• Sugar: 12.2% of RDA
• Vitamin A (IU): 21.6% of RDA
• Vitamin B6: 9.1% of RDA
• Vitamin C: 8.1% of RDA
• Iron: 0.2% of RDA
• Magnesium: 7.5% of RDA
• Manganese: 72.0% of RDA
• Niacin: 7.0% of RDA
• Potassium: 7.9% of RDA
• Zinc: 3.5% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
7.48
g
Calories
425
 
Fiber
2.51
g
Iron
0.038
mg
Protein
7.12
g
Sodium
700
mg
Sugars
3.81
g
Fat (total lipid)
14.1
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
head
+
-
 
cut into florets.
 
2
tbsp
+
-
 
 
1
whole
+
-
 
medium in size. diced.
 
5
cloves
+
-
 
peeled and minced.
 
3
cups
+
-
 
 
3
cups
+
-
 
any milk will work.
 
1/2
cups
+
-
 
freshly grated.
 
1
whole
+
-
 
peeled and grated.
 
1
tbsp
+
-
 
 
2
tbsp
+
-
 
enough to drizzle over 6-8 bowls.
 
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PREPARATION
HOW TO MAKE THE SOUP
1.
Quarter the cauliflower by using a knife to slice it down the middle of the stem, separating it into four sections. Separate the core from the florets and roughly chop the florets.
2.
Heat oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, until soft and translucent, stirring occasionally.
3.
Stir in the garlic and continue to sauté for 1-2 more minutes, until fragrant.
4.
Add in the chopped cauliflower and vegetable stock and stir to combine.
5.
Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover, and continue simmering for about 20-25 minutes, or until the cauliflower is tender.
6.
Using either an immersion blender, or transferring the soup in batches to a traditional blender (be careful not to fill it very full when working with hot soups), puree the soup until smooth.
7.
Stir in the milk and Parmesan, and season the soup to taste with salt and black pepper.
HOW TO COOK THE BEETS
8.
Cut each end off of the beet and peel.
9.
Finely grate the beet in long strings.
10.
Over medium-high heat, add 1 tbsp water and the grated beet.
11.
Cook for ~10 minutes or until the beet starts to soften but be careful not to let it get too soft.
SERVING THE SOUP
12.
Ladle the soup into bowls.
13.
Add a large pinch of cooked beet to the center of each bowl.
14.
Drizzle a small amount of truffle oil around and repeat with the beet juice from the pan.
15.
Sprinkle with chia seeds and garnish with fresh herb of choice (mint, oregano, parsley, etc.).
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 425
Protein 7.12 g
Carbohydrates 7.48 g
Iron 0.04 mg
Fiber 2.51 g
Calcium 114 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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