In a medium saucepan, make a roux by melting the butter on low heat.
Add the flour and stir about 2 minutes.
Add the chicken broth, onions and cauliflower and set heat to medium.
Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.)
Puree with an immersion blender until smooth. Season with salt and pepper.
Yield: 4 servings, Serving Size: 1 1/2 cups
Amount Per Serving:
Freestyle Points: 0
Points +: 2
Calories: 80 calories
Total Fat: 3g
Saturated Fat: g
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (72g)|
|Recipe Makes: 1|
|Calories from Fat: 104 (83%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 30.5mg||9 %|
|Sodium 157.7mg||5 %|
|Potassium 87.4mg||2 %|
|Total Carbohydrate 5.4g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 4.4g|
|Protein 0.8g||1 %|
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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: 125
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