This delicious soup has lots of flavor from the garlic, onion, and goat cheese that you add. You can make this ahead and freeze the soup for later in portion size bags. It's vegetarian friendly because the soup uses the vegetable broth from this recipe and you can make the vegan version if you remove the goat cheese. Enjoy the meal! You can eat this on a cold day to feel full without much salt or potassium.Print
Cauliflower And Goat Cheese Soup Vegetarian Healthy Low Sodium Meals ZYD
One of the great things about cauliflower is how well it takes on the flavors of other ingredients. In this case, the more pungent goat cheese adds an interesting and delicious dimension to the finished result. If you want more robust flavors, roast the cauliflower and onion before blending. The flavor will be more complex, but be aware the soup will take on a darker brown color as a result.
This quick and versatile soup makes a nice, light appetizer or a filling lunch when paired with a crisp, green salad.
- Prep Time: 25
- Cook Time: 10
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Soup
- Cuisine: American
1 head CAULIFLOWER, RAW, large (6-7” diameter)
3 clove GARLIC, RAW
2 stalk ONION, YOUNG GREEN, TOPS ONLY
2 tsp PARSLEY, DRIED
3 tsp WATER, MUNICIPAL
1 tsp PEPPER, BLACK, GROUND
4 oz GOAT CHEESE, SEMISOFT
4.00 servings Homemade Vegetable Stock ZYD
Cut up the cauliflower, stems included, into small pieces and place in a large colander. Rinse thoroughly under running water and let drain briefly when finished. Place cauliflower in a large, microwave-safe dish with garlic, the white part of the green onions, and the dried parsley. Add 2-3 tablespoons of water and season with pepper, to taste. Cover container and microwave on high until the cauliflower is fork tender, approximately 6-7 minutes. (Actual cooking time will vary depending on microwave strength and the amount of cauliflower used, so test after 4 minutes and adjust cooking time accordingly). Remove from microwave, and fill blender container nearly half full with the steamed cauliflower mixture. Add 1 cup stock to the blender and blend until smooth.
(Make sure the blender lid is adequately vented to allow steam to escape before turning on the blender). Pour cauliflower puree into a large soup pot and repeat with the remaining steamed cauliflower mixture and stock until it has all been pureed and transferred to the pot. Turn heat to medium and cook until the cauliflower mixture is heated through, about 5-6 minutes, while stirring occasionally. Add the goat cheese and stir until blended. Cook another minute or two, or until the soup is uniformly heated. If soup is too thick, add additional stock to reach the desired consistency. If it is too thin, continue cooking until excess moisture has been reduced. Taste and season with additional pepper, if desired. Serve immediately topped with sliced green onion.
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