Cauliflower Watercress Soup

Name: Cauliflower Watercress Soup
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
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

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.

⏱️ 30 min 🔪 Prep: 5 min 🔥 Cook: 25 min 📊 Medium 👁️ 18 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

4 servings

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

Steps

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.