Recipes
Cauliflower-Mushroom Soup with Dill-Yogurt Sauce
6 servings
25 minutes total
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Ingredients
- 6 cloves garlic
- 1 tablespoon olive oil
- 2 (10 oz) bags fresh cauliflower florets
- 8 oz sliced baby portabella mushrooms
- 1 (8 oz) package diced fresh yellow onions
- 2 ½ teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground turmeric (optional)
- 4 cups unsalted vegetable stock (or broth)
- 1 cup water
- 1 (10.5 oz) can condensed cream of mushroom soup
- 0.75 oz fresh dill
- 1 lemon, for zest/juice
- ¾ cup nonfat plain Greek yogurt
Steps
- Preheat large stockpot on medium-high 2–3 minutes. Chop garlic. Place oil in pot; add cauliflower and cook 6–8 minutes, stirring occasionally, until golden and slightly tender. Remove 1 cup cauliflower and set aside.
- Add mushrooms, onions, and garlic to pot; cook 4 minutes, stirring occasionally. Stir in paprika, cumin, salt, and turmeric, if using; cook and stir 1 minute to toast spices. Reduce heat to medium-low.
- Stir in stock, water, and soup; bring to a simmer and cook 5–6 minutes, stirring occasionally, until vegetables are very tender. Chop dill. Zest lemon (1 teaspoon), then juice (2 tablespoons).
- Puree soup with immersion blender (or food processor) until desired consistency. Combine dill, lemon juice, lemon zest, and yogurt. Divide soup among serving bowls; top with yogurt sauce and reserved cauliflower. Serve.
Amount per ⅙ recipe serving: Calories 130, Total Fat 4.5g, Sat Fat 1g, Trans Fat 0g, Chol 5mg, Sodium 620mg, Total Carb 18g, Fiber 3g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 7g, Vitamin D 0%, Calc 6%, Iron 6%, Potassium 10%