Cauliflower Vegetable Soup with Feta

4 of 5
(6 ratings)
Prep
Time
Total Time
Number Of
Ingredients
12
Servings6

Slightly spicy vegetable soup recipe with cauliflower, tomatoes, carrot, celery and serrano chile topped with feta cheese crumbles. Recipe concept developed by The Culinary Institute of America

Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped yellow onion
  • 1-1/2 teaspoons minced garlic
  • 6 cups cauliflower florets (6 cups = about 1 large head)
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1 tablespoon finely chopped serrano chile pepper
  • 2 cans (14 oz each) reduced-sodium chicken broth
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Sweet Onion, undrained
  • 1 bay leaf
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 6 tablespoons crumbled feta cheese
 
Directions
  1. Heat oil in large saucepan over medium-high heat until hot. Add onion and garlic. Cook 2 to 3 minutes or until onion is translucent, stirring often. Add cauliflower, carrot, celery and chile pepper; cook 4 minutes or until cauliflower begins to brown, stirring often.
  2. Add broth, undrained tomatoes, bay leaf, cumin, salt and black pepper. Bring to a boil. Cover and reduce heat to medium-low; cook 15 to 20 minutes or until cauliflower is tender, stirring occasionally. Remove and discard bay leaf before serving.
  3. Sprinkle 1 tablespoon feta cheese on top of each serving.
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Nutrition Information
Calories: 130 View complete nutrition information
Reviews (3)

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Overall Rating

aldino October 02, 2012

seems complicated but it is not . good recipe for cauliflower .it introduces well for people on the go that still appreciate cooking love it

rcjcct January 11, 2012

Vegan version I made this recipe last night but I exchanged the chicken broth for reduced-sodium vegetable broth and replaced the feta crumble with finely chopped cashew. It was fabulous!!!

Jodi December 29, 2011

Great recipe! I loved finding another use for cauliflower.