A quick, light soup.
1. Melt the butter in a medium sized pot.
2. Saute the garlic for 1 minute, then add the cauliflower and carrots. Saute for 5 minutes more, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil.
4. Cover and simmer for 10 to 15 minutes, or until vegetables are tender.
5. Remove from heat and blend the soup until smooth.
6. Stir in the nutmeg, red pepper flakes, black pepper and salt.
7. Finally, stir in the cheese until melted and fully combined. Taste and adjust seasonings to your liking.
Serves 2 as a main dish, or 4 as a side
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (295g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 371 | ||
Calories from Fat: 238 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.4g | 35 % | |
Saturated Fat 16.6g | 83 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 79.4mg | 24 % | |
Sodium 589.4mg | 20 % | |
Potassium 764.8mg | 20 % | |
Total Carbohydrate 16.9g | 5 % | |
Dietary Fiber 5.9g | 23 % | |
Sugars, other 11g | ||
Protein 19.4g | 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: 371
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