Creamy cauliflower and Parmesan cheese soup with just a hint of sweetness.
Ingredients
1 cauliflower, medium head
2 medium shallots , chopped
3 cup whole milk
1/2 cup grated Parmesan cheese
2 tbsp fresh lemon juice
1 tbsp light honey
1/2 tsp kosher salt
1/2 tbsp black pepper
2 medium shallots , chopped
3 cup whole milk
1/2 cup grated Parmesan cheese
2 tbsp fresh lemon juice
1 tbsp light honey
1/2 tsp kosher salt
1/2 tbsp black pepper
Directions
1 Put the cauliflower, shallots, and milk in a large pot and bring to a boil. Reduce heat and cook for approximately 35 minutes.
2 Pour into a blender and blend until smooth. While blending, drop in the cheese and mix until smooth.
3 Blend in the lemon juice, honey, salt, and pepper. Serve hot.
Nutrition Facts | |
| Makes 6 servings | |
| Amount Per Serving | |
| Calories | 157.4 |
| Total Carbs | 15.6 g |
| Dietary Fiber | 2.2 g |
| Sugars | 11 g |
| Total Fat | 7 g |
| Saturated Fat | 4.5 g |
| Unsaturated Fat | 2.5 g |
| Potassium | 272.8 mg |
| Protein | 10.2 g |
| Sodium | 420.5 mg |
| Dietary Exchanges 1/4 Fat, 1 Meat, 1/2 Milk, 1 1/4 Vegetable | |
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