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–+ servings

Creamy Cauliflower With Potato and Cheese

5 from 2 votes
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Cook Time 12 minutes
Total Time 12 minutes
Course Soup
Cuisine Lebanese
Servings 4
Calories 234 kcal

Ingredients
  

  • 1 tbsp. Olive Oil
  • 1 Yellow Onion Medium, Peeled And Diced
  • 3 Cloves Garlic Minced
  • 1/2 tsp Dried Thyme
  • 1 lb. Cauliflower Diced
  • 1 lb. Potatoes Diced
  • 1/2 Cup Red Bell Peppers Diced
  • 3 Cups Vegetable Broth
  • 1 Cup Natural Yogurt
  • 1/4 tsp Ground Black Pepper
  • 1/2 tsp Salt
  • 2 tbsp. Cheddar Cheese Shredded
  • 1 tbsp. Parmesan Cheese Shredded
  • 1 tbsp. Fresh Flat Leaf Parsley Diced

Instructions
 

  • Lets prepare the following ingredients: Olive oil, diced yellow onion, minced garlic, dried thyme, diced cauliflower, diced potatoes, diced red bell peppers, vegetable broth, natural yogurt, ground black pepper, salt, shredded cheddar cheese, shredded parmesan cheese, diced parsley.
  • In a pot add following ingredients olive oil, diced yellow onion, minced garlic, dried thyme sauté on medium heat for 2 minutes.
  • In the same pot add following ingredients diced cauliflower, diced potatoes, diced red bell peppers, vegetable broth, natural yogurt, ground black pepper, salt and cook for 10 minutes with the cover on over medium heat.
  • Using a hand blender, puree the soup until it is smooth.
  • In a final step, combine the shredded cheddar cheese, shredded parmesan cheese, and diced parsley until well combined.
  • Serve immediately with toasted sourdough bread and an egg

Nutrition

Calories: 234kcalCarbohydrates: 36gProtein: 11gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 1232mgPotassium: 1035mgFiber: 6gSugar: 9gVitamin A: 1456IUVitamin C: 109mgCalcium: 232mgIron: 2mg
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