Zucchini & Cauliflower Soup

Zucchini & Cauliflower Soup

This is such a tasty soup, you're sure to love it. Zucchini and cauliflower have subtle flavours so the Dijon mustard and oregano really shine in this dish.

CAL P/SERVE
82
kJ P/SERVE
344
FAT P/SERVE
1.4g
CARBS P/SERVE
7.8g
PROTEIN P/SERVE
5.4g
SUGAR P/SERVE
6.4g
SODIUM P/SERVE
987g
FAT
%
0.2%
ENERGY RDI%
3.9%

You can swap the cauliflower with broccoli if you like or even include some baby spinach.

Ingredients

  • 1 leek, washed and sliced
  • 2 large zucchinis, chopped
  • 1/2 head cauliflower, chopped
  • 2 cloves garlic, crushed
  • 4 cups chicken or vegetable stock, heated
  • 1 tsp. Dijon mustard
  • Sprinkle oregano
  • 1 tbsp. olive oil
  • Cracked pepper

Method

  1. Heat a medium pot with olive oil and sauté leek on low heat, approx 5 mins. 
  2. Turn up heat to medium, add zucchini, garlic and oregano and stir a further couple of minutes.
  3. Now add the cauliflower, Dijon mustard, season with salt and pepper to taste. 
  4. Heat stock and add to pan.  Simmer for 20 minutes, taste and add more seasoning if needed.
  5. Turn off heat and blend until smooth.
  6. Enjoy!

Nutrition Table

Servings: 4 Serving size:522g
Average Serve Average 100g
Energy 344 kJ 66 kJ
  82 Cal 16 Cal
Protein 5.4 g 1.0 g
Fat, total 1.4 g 0.3 g
- Saturated 0.4 g 0.1 g
Carbohydrate 7.8 g 1.5 g
- Sugars 6.4 g 1.2 g
Sodium 987 mg 189 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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