Servings: 4
Calories: 65kcal
Ingredients
- 2 cups cauliflower florets
- 2 cups chicken stock
- 1/2 cup onion chopped
- 1 tbsp butter
- 1 tsp thyme
- pink salt and pepper to taste
Instructions
- Heat butter in saucepan
- Stir in onion and cook until starting to brown
- Add cauliflower, chicken stock, and thyme
- Bring to a boil, then simmer about 10 minutes, until cauliflower is able to be pierced with a fork
- Transfer to blender and process until smooth and creamy
- Season with salt and pepper, to taste
Nutrition
Calories: 65kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 76mg | Potassium: 280mg | Fiber: 1g | Sugar: 2g | Vitamin A: 111IU | Vitamin C: 26mg | Calcium: 20mg | Iron: 1mg
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