Cauliflower Vegetable Soup with Feta
Minutes Prep Time: 50
Minutes Total Time: 60
Servings: 6
Difficulty: easy
Minutes Prep Time: 50
Minutes Total Time: 60
Servings: 6
Difficulty: easy
2 tablespoons extra virgin olive oil
1 cup chopped yellow onion
1-1/2 teaspoons minced garlic
6 cups cauliflower florets (6 cups = about 1 large head)
1/2 cup chopped carrot
1/2 cup chopped celery
1 tablespoon finely chopped serrano chile pepper
2 cans (14 oz each) reduced-sodium chicken broth
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Sweet Onion, undrained
1 bay leaf
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
6 tablespoons crumbled feta cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 106 mg | 11% |
Carbohydrate | 13 g | 4% |
Cholesterol | 8 mg | 3% |
Total Fat | 7 g | 11% |
Iron | 2 mg | 8% |
Calories | 130 kcal | 6% |
Sodium | 637 mg | 27% |
Protein | 6 g | 12% |
Saturated Fat | 2 g | 10% |
Sugars | 6 g | 1% |
Vitamin C | 51 mg | 85% |
Heat oil in large saucepan over medium-high heat until hot. Add onion and garlic. Cook 2 to 3 minutes or until onion is translucent, stirring often. Add cauliflower, carrot, celery and chile pepper; cook 4 minutes or until cauliflower begins to brown, stirring often.
Add broth, undrained tomatoes, bay leaf, cumin, salt and black pepper. Bring to a boil. Cover and reduce heat to medium-low; cook 15 to 20 minutes or until cauliflower is tender, stirring occasionally. Remove and discard bay leaf before serving.
Sprinkle 1 tablespoon feta cheese on top of each serving.
Cauliflower Vegetable Soup with Feta