Blended Cauliflower and Zucchini Soup
ChefRhonda PlataDifficultyBeginnerThis simple, satisfying vegetable soup uses only a few ingredients and can be easily adapted to suit your tastes. Add herbs like tarragon or thyme during cooking, throw in spices like cumin or garam masala to taste, or dollop on some sour cream before serving.
Servings 2
Net Carbs
- Amount Per Serving
- Calories 17
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 14g5%
- Dietary Fiber 4g16%
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Add the cauliflower, zucchini, broth, and mint leaves to a pot.
Bring to boil and reduce the heat down to simmer. Cover the pot with a lid and let it simmer for 20 to 25 minutes or until the vegetables are cooked through.
Use an immersion blender or carefully transfer to a blender. Purée the soup until it is smooth and season with salt and pepper. Garnish with parmesan cheese and enjoy!
Ingredients
Ingredients
Directions
Directions
Add the cauliflower, zucchini, broth, and mint leaves to a pot.
Bring to boil and reduce the heat down to simmer. Cover the pot with a lid and let it simmer for 20 to 25 minutes or until the vegetables are cooked through.
Use an immersion blender or carefully transfer to a blender. Purée the soup until it is smooth and season with salt and pepper. Garnish with parmesan cheese and enjoy!
