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Cauliflower Soup with Grilled Shrimp

Category: Soups & Stews
Servings: 4
Prep + Cooking Time: 50 Minutes

Ingredients: (Conversion Chart)

  • 3 teaspoons olive oil, divided
  • 1 cup chopped red onion
  • cup chopped celery
  • 4 cups cauliflower florets
  • teaspoon ground coriander
  • 2 14-ounce cans low-sodium vegetable broth
  • 12 ounces large shrimp, peeled and deveined
  • teaspoon salt, divided
  • teaspoon freshly ground black pepper, divided
  • 1/3 cup fat-free evaporated milk


  1. Preheat grill to medium-high. Coat grill rack with cooking spray.
  2. In a soup pot over medium heat, add 2 teaspoons of the oil. When oil is hot, add onion and celery and cook, stirring occasionally, 6 to 7 minutes. Stir in cauliflower and coriander, and cook another 2 minutes.
  3. Add broth to pot and bring to a boil. Reduce heat to medium-low, cover and simmer for 20 minutes or until florets are tender. Remove from heat and let cool.
  4. Season shrimp with teaspoon salt, 1/8 teaspoon pepper, and remaining 1 teaspoon oil. Grill until opaque, 2 to 3 minutes per side.
  5. Puree soup in batches. Return to pot and stir in milk and remaining salt and pepper. Warm over medium heat until heated through, about 5 minutes. Serve with shrimp.

Nutrition Info:

214 calories (23g protein, 17g carbohydrate, 6g fat, 580mg sodium) per serving

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