Know what’s on your plate
Cauliflower soup
Calories & nutrition facts
dehydrated
Nutrition facts
Per 100 g% DV- Calories 360 kcal —
- Protein 15 g 31%
- Carbohydrate 57 g 21%
- Fat 9.1 g 12%
- Saturated fat 1.4 g 7%
- Sodium 4450 mg 193%
- Cholesterol 2 mg 1%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 1.5 µg 0%
- Vitamin C 20 mg 22%
- Vitamin D 0 µg 0%
- Thiamin (B1) 0.36 mg 30%
- Riboflavin (B2) 0.44 mg 34%
- Niacin (B3) 2.4 mg 15%
- Pantothenic acid (B5) 0.5 mg 10%
- Vitamin B6 0.1 mg 6%
- Folate (B9) 17 µg 4%
- Vitamin B12 1 µg 42%
Minerals
- Calcium 47 mg 4%
- Iron 2.1 mg 12%
- Magnesium 12 mg 3%
- Phosphorus 267 mg 21%
- Potassium 555 mg 12%
- Zinc 1.3 mg 12%
- Copper 0.2 mg 22%
- Manganese 0.3 mg 13%
Similar foods
- Creamy cauliflower souppuréed56 kcal / 100 g
- Cream of cauliflower souppuree dubarry53 kcal / 100 g
- Cauliflower and broccoli soupinstant, prepared34 kcal / 100 g
- Leek soupdehydrated377 kcal / 100 g
- Vegetable cream soupdehydrated446 kcal / 100 g
- Onion soupdehydrated293 kcal / 100 g
- Mushroom soupdehydrated441 kcal / 100 g
- Cream of celery soupdehydrated358 kcal / 100 g
- Cream of vegetable soupdry, powder446 kcal / 100 g
- Tomato soupdehydrated360 kcal / 100 g
Questions about Cauliflower soup
How do you make cauliflower soup smooth and creamy?
Simmer chopped cauliflower with onion in stock until it is very tender, usually about 15–20 minutes. Blend until smooth, then stir in a little cream, milk or olive oil; add liquid gradually so the soup stays thick.
Can you roast the cauliflower before making soup?
Yes. Roast florets with a little oil at 220 °C for 25–30 minutes, until browned at the edges, then simmer them briefly with stock and blend. Roasting gives the soup a sweeter, more savoury flavour.
How can you make cauliflower soup without cream?
Blend the cooked cauliflower with enough stock to reach the texture you want, then finish with olive oil or an unsweetened plant drink. A peeled potato cooked with the cauliflower also makes the soup velvety without dairy.
What goes well with cauliflower soup?
Try toasted bread, croutons or a cheese toastie alongside it. Chives, black pepper, grated mature cheddar, toasted hazelnuts or a pinch of nutmeg work well as toppings.
Can you freeze cauliflower soup?
Cool it promptly, portion it into airtight containers and freeze. If it contains cream, the texture may separate slightly after thawing; reheat gently and whisk or blend it smooth again.
How long does cauliflower soup keep in the fridge?
Keep it covered in the fridge and use it within 3 days. Reheat only the portion you need, stirring until steaming hot throughout.
What is the difference between cauliflower soup and cream of cauliflower soup?
Cauliflower soup can be made with stock and blended cauliflower, while cream of cauliflower soup usually has cream or another rich dairy ingredient. The listed cream of cauliflower soup has 53 kcal per 100 g; cauliflower soup has 360 kcal per 100 g.
Can you add frozen cauliflower to cauliflower soup?
Yes: add it straight from frozen to simmering stock, then cook until completely tender, usually around 8–12 minutes. Blend as usual; frozen cauliflower may release more water, so add the stock gradually.
Source: Canadian Nutrient File 970 · per 100 g · carbohydrate per EU label, fibre excluded
