Chilled Corn Cauliflower Soup

1. 1

   Heat oil in a large saucepan over medium heat. Add cauliflower, onion, and 1/4 teaspoon salt, reduce heat to medium-low, cover, and cook, stirring occasionally, until the onion is softened, about 8 minutes. Add corn and garlic; cover and cook for 4 minutes. Add chicken broth and the remaining 1/2 teaspoon salt, raise heat to medium-high, bring to a boil, then take off the heat.

2. 2

   Fill a blender halfway with 1/2 of the soup mixture. Cover and hold the lid down with a potholder; pulse a few times, then blend until smooth. Pour into a bowl. Repeat with the remaining 1/2 of the soup mixture. Cover the bowl with plastic wrap; chill the puréed soup in the refrigerator for at least 4 hours.

3. 3

   Serve the chilled soup with your choice of garnishes.

• Calories 232.65 kcal Moderate
• Protein 7.05 g Moderate
• Carbs 26.78 g Moderate
• Total Fat 11.07 g Moderate
• Saturated Fat 0.64 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 713.26 mg High
• Fiber 5.32 g Moderate
• Sugar 10.59 g High
• Added Sugar 0.0 g Low Source
• Calcium 21.63 mg Low Source
• Iron 0.6 mg Low Source
• Potassium 438.0 mg Low Source
• Vitamin A 0.64 mcg_rae Low Source
• Vitamin C 9.83 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Corn 🌽
• Garlic 🧄
• Onions 🧅