Cut 5cm. lengths off the end of each spring onion. Using a sharp knife, slice these into thin strips, keeping one end intact to hold all the strips together. Plunge the spring onions lengths into a bowl of cold, icy water and set aside until they curl, about 1 hour. Heat the olive oil in a large saucepan and add the remaining spring onions, sliced diagonally and saute for a moment or two. Add the cauliflower florets, diced potates and caraway seeds and saute for 10 minutes until golden. Add the stock and bring the soup to the boil. Simmer for 45 minutes then process in a food processor (or with a hand held "wand") until smooth. Add the remaining small florets of cauliflower and simmer for 10 minutes. Serve the soup drizzled with a little yoghurt, a sprinkling of caraway and the spring onion curls. Per serving: 1602 Calories (kcal); 51g Total Fat; (28% calories from fat); 47g Protein; 246g Carbohydrate; 15mg Cholesterol; 9816mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (9067g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 61 (13%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 33840.1mg||1167 %|
|Potassium 0.1mg||0 %|
|Total Carbohydrate 108.3g||32 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 108.3g|
|Protein 0g||0 %|
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Calories per serving: 483
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