Try this Cauliflower Soup recipe, or contribute your own.
Suggest a better description1. Saute onions in butter until cooked, season lightly with salt.
2. Add in garlic and thyme and saute until fragrant
3. Add in the cauliflower, and stock and bring to a simmer
4. Reduce heat to low, cover, and simmer about 20-25 minutes until cauliflower is cooked.
5. Remove the thyme springs and add the milk
6. Use an immersion blender to completely blend the soup
7. Add in parmesan, stir, and serve. Drizzle with olive oil to taste and fresh ground pepper
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Serving Size: 1 Serving (1513g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 448 | ||
Calories from Fat: 119 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.2g | 18 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 38.3mg | 12 % | |
Sodium 3624.3mg | 125 % | |
Potassium 2103mg | 55 % | |
Total Carbohydrate 60.5g | 18 % | |
Dietary Fiber 17.2g | 69 % | |
Sugars, other 43.3g | ||
Protein 30.2g | 43 % | |
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: 448
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