Try this Cauliflower Soup recipe, or contribute your own.
Suggest a better description1. In a 5-quart (or 5-L) saucepan, add all ingredients except salt and white pepper. Cover and simmer until vegetables are tender (about 20 minutes). 2. Strain off and reserve most of the liquid. Place vegetables in a food processor and puree. 3. Add pureed vegetables and reserved liquid back into the pot, add salt and white pepper, and reheat. NOTES : The recipe on Recipes Archive 14 used half the ingredients and made about 1 quart (Litre). The soup was fairly thin. I may try increasing the vegetable content and decreasing the water volume slightly. The carrots make the soup look orange, unlike the usual near-white of typical cauliflower soups. Recipe by: adapted from http://www.pazsaz.com/foodarce.html, p.2of14 Posted to EAT-LF Digest by "Ellen Pickett"
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Serving Size: 1 Serving (176g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 33 | ||
Calories from Fat: 4 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 58.5mg | 2 % | |
Potassium 166.1mg | 4 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 5.4g | ||
Protein 1g | 1 % | |
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: 33
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