Saute the onion for a few minutes on medium heat until soft and translucent. Add the sliced garlic, saute for 1 minute. Add the cauliflower and diced potato, saute for a few more minutes. Add the stock, white beans and bay leaves. Bring to a gentle boil and simmer for about 25 to 30 minutes.
Puree with a hand blender (or in batches in a blender).
Top with roasted walnuts and fresh parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1206g)|
|Recipe Makes: 4|
|Calories from Fat: 56 (7%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 7.6mg||2 %|
|Sodium 1017mg||35 %|
|Potassium 3796.2mg||100 %|
|Total Carbohydrate 163.7g||48 %|
|Dietary Fiber 14.1g||57 %|
|Sugars, other 149.5g|
|Protein 21.3g||30 %|
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: 765
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