You can make this cheesy, high fiber vegetable souop in minutes. I always keep a bag of frozen cauliflower on hand so I can whip up this soup when I run out of fresh vegetables near the end of the week.
1. Combine broth, cauliflower, onion, garlic, and beans in a pot and bring to a boil. Cook over medium-high heat for 5 minutes, using a wooden spoon to break up the cauliflower into small chunks.
2. Transfer mixture to a blander and puree, or use an immersion blender to puree the soup in the pot. Stir in cheese until melted. Season with salt and pepper to taste.
298 calories, 10g fat, 40g total carb, 14g fiber, 20g protein
Racing Weight Cookbook p68
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Serving Size: 1 Serving (1621g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1544 | ||
Calories from Fat: 776 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 86.2g | 115 % | |
Saturated Fat 52.4g | 262 % | |
Monounsaturated Fat 26.2g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 322.1mg | 99 % | |
Sodium 2709.8mg | 93 % | |
Potassium 3539.8mg | 93 % | |
Total Carbohydrate 118.3g | 35 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 113g | ||
Protein 80.6g | 115 % | |
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: 1544
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