Recipe
Soup, Chili & Stew
Spicy Cauliflower Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. chopped red onion | ||
| 1 tbsp. Hy-Vee Select olive oil | ||
| 2 (14.5 oz each) cans Hy-Vee chicken broth | ||
| 4 c. cauliflower florets | ||
| ½ c. chopped portabella mushrooms | ||
| 1 c. chopped ham | ||
| 6 oz. Hy-Vee pepper jack cheese, cubed | ||
| ¼ tsp. cayenne pepper | ||
| 1 tbsp. Hy-Vee parsley flakes | ||
| Hy-Vee salt and Hy-Vee pepper, to taste | ||
| ¼ c. Hy-Vee half-and-half | ||
| ¼ c. Hy-Vee potato flakes |
Directions
- In a large pot over medium heat, cook onion in oil until just beginning to brown. Pour in chicken broth. Bring to a boil.
- Stir in cauliflower and mushrooms. Return to a boil. Simmer 5 to 6 minutes or until cauliflower is tender.
- Remove half of the cauliflower mixture. Puree in a blender or food processor until smooth. Return to remaining half of cauliflower mixture.
- Stir in remaining ingredients except for potato flakes. Cook until cheese is melted. Stir in potato flakes.
Nutrition facts
Servings
150 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 25mg
- Sodium: 780mg
- Total Carbohydrates: 5g
- Protein: 9g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 35%
0%
Iron 2%
0%
Calcium 15%