In a saucepan over medium-high heat cook the cauliflower in the vegetable broth (about 15 minutes).
Place broth & cauliflower in a blender. Pulse briefly to break up the cauliflower. Add the turmeric and pulse a few more times.
Sprinkle in the potato flakes. Mix in the cream (adjust amount for thickness). Blend once more and season with salt & pepper.
Stir in spinach just prior to serving and garnish with a few shreds on top.
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|Serving Size: 1 Serving (143g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 23 (43%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.5mg||0 %|
|Sodium 141.8mg||5 %|
|Potassium 264.1mg||7 %|
|Total Carbohydrate 6.6g||2 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 4.9g|
|Protein 2.4g||3 %|
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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: 53
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