1. Heat the oil, add the onion and gently saute, then add the garlic and dill, and continue cooking for a few minutes. 2. Add the cauliflower, potato and mustard powder and cook until the vegetables have softened. Pour in the stock, bring to the boil and simmer for 15 minutes. 3. Add half the almonds, season to taste, allow to cool slightly, then add the milk and pur?e in a food processor or blender. Toast the remaining almonds in the tamari and sprinkle them over the soup together with the chopped chives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1433g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 288 (40%)|
|Amt Per Serving||% DV|
|Total Fat 32g||43 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 20.5g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 0mg||0 %|
|Sodium 3603.7mg||124 %|
|Potassium 2083.7mg||55 %|
|Total Carbohydrate 98.3g||29 %|
|Dietary Fiber 16.3g||65 %|
|Sugars, other 82g|
|Protein 19.5g||28 %|
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: 726
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!