Curried Cauliflower Soup
Saute onion and 3 T curry powder n oil and butter until onions are translucent. Add but up cauliflower, potatoes and 1 T curry powder. Stir well. Add stock until it comes to the top of the vegetables. If it doesn't come to the top add water until it does. Bring up to a boil. Turn down to a simmer until all vegetables are soft. Add some salt and pepper. Puree in in food processor in bathces, adding 1/4 cup greek yogurt and juice of half a lemon to each batch in food processor. Taste and add more salt, pepper or curry powder as needed (to each batch). Jar from here, do not reheat with yogurt.
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Serving Size: 1 Serving (545g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 123 | ||
Calories from Fat: 74 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 1925.6mg | 66 % | |
Potassium 167.6mg | 4 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 11.3g | ||
Protein 1.4g | 2 % | |
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: 123
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