Cauliflower & Collard Soup- anti-cancer recipes- cook for your life

Cauliflower & Collard Soup

1 Star2 Stars3 Stars4 Stars5 Stars (14 votes, average: 4.29 out of 5)
Loading...

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

Simple and delicious are two of our favorite words here at Cook for Your Life, and this is exactly what this easy, bright green Cauliflower & Collard Soup is. Slow cooked onions are the...


Ingredients


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • Salt, to taste
  • 1 teaspoon fresh thyme leaves, packed
  • 5 cups cauliflower florets (see Chef Tips)
  • 2 cups water
  • 8 leaves collard greens, de-stemmed and roughly chopped
  • ½ cup freshly grated Parmesan cheese, loosely packed

Nutrition Facts

Calories

172 cals

Fat

9 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g

Carbohydrates

14 g

Sugar

4 g

Fiber

6 g

Protein

12 g

Sodium

878 mg

Directions

  1. Add the olive oil to a medium pot over medium-low heat. Once hot, add the onions and cook for 8 minutes until beginning to soften. Add the thyme leaves and a generous sprinkling of salt. Continue to cook the onions for another 8 to 10 minutes until they are very soft and lightly browned.
  2. Add the cauliflower and water and bring to a boil. Reduce to a simmer for 10 minutes.
  3. Add the collard greens, cover, and cook for 4 minutes, until bright green. Remove from the heat and puree until smooth.
  4. Return the pot to the stove, add the Parmesan, and heat through. Taste for seasonings. Serve with a drizzle of olive oil and a piece of whole grain bread.

Chef Tips

If you are fatigued, buy your collard greens and cauliflower pre-packed and pre-cut for speedy soup making.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


Leave a Review