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Recipes
Cauliflower-Mushroom Soup with Dill-Yogurt Sauce
6 servings
25 minutes total

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

    1. 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.
    2. 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.
    3. 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).
    4. 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%