From Mom: That soup is really good for summer - but, of course, liking cauliflower helps. Although my neighbors, the Foys, loved it and he does not normally like cauliflower.
Saute chopped vegs in olive oil and butter over low heat.
Stir in curry powder and cook, stirring, over low heat for 1 minute.
Add the broth, cauliflower, and tomato and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes, or until cauliflower is tender. Remove from heat and allow to cool slightly.
Puree. (I use an immersion stick blender. Or you can put in a food processor.)
Add the half-and-half while pureeing. Add salt and pepper.
Chill in refrigerator. May be garnished with green onions or chives before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2130g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 4115 | ||
Calories from Fat: 2569 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 285.5g | 381 % | |
Saturated Fat 83.6g | 418 % | |
Monounsaturated Fat 117.8g | ||
Polyunsanturated Fat 60g | ||
Cholesterol 1398.7mg | 430 % | |
Sodium 2275.9mg | 78 % | |
Potassium 4202.2mg | 111 % | |
Total Carbohydrate 18.8g | 6 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 12.8g | ||
Protein 347.3g | 496 % | |
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: 4115
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