Try this Curried Potato and Cauliflower Soup recipe, or contribute your own.
Suggest a better descriptionCombine cauliflower and potato in medium pan with salted water to cover. Cover and cook 5 minutes. Remove 1 c. cauliflower and set aside. Cook remaining cauliflower and potato until very tender. Drain. Peel potato. Set vegs. aside. Melt butter in same pan. Add onion and cook over med. heat until tender, abt. 5 min. Add ginger and curry pwdr. and cook 30 sec. Place 2 cups well-cooked cauliflower, potato, onions with any liquid from pan and half & half in blender jar. Puree. If mixture is too thick, add some chick. broth. Return to pan. Add reserved 1 c. cauliflower. Add remaining chick. broth and heat through over low heat. DO NOT BOIL. Season to taste with salt and freshly ground black pepper. Yield: 2 generous main-dish servings.
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Serving Size: 1 Serving (640g) | ||
Recipe Makes: 2 | ||
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Calories: 368 | ||
Calories from Fat: 152 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.9g | 23 % | |
Saturated Fat 10.3g | 51 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 48.8mg | 15 % | |
Sodium 720mg | 25 % | |
Potassium 1575.9mg | 41 % | |
Total Carbohydrate 47.5g | 14 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 39.3g | ||
Protein 10.8g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 368
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