Try this Potato-Cauliflower Soup recipe, or contribute your own.
Suggest a better descriptionRecipe by: The New McDougall Cookbook Preparation Time: 0:40 Place the onions, cauliflower, and potatoes in a large pot with the water. Bring to a boil. Reduce the heat, add the dill, cover, and cook over medium heat until the potato and cauliflower are tender, about 30 minutes. Remove from the heat and puree in batches in a blender or food processor. Return to the soup pot. Add the bay leaves, soy sauce, and pepper. Cook over low heat for 15 minutes to allow the flavors to blend. Remove the bay leaves and garnish with chopped fresh parsley before serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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Serving Size: 1 Serving (327g) | ||
Recipe Makes: 8 | ||
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Calories: 110 | ||
Calories from Fat: 3 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 97mg | 3 % | |
Potassium 695.8mg | 18 % | |
Total Carbohydrate 24.7g | 7 % | |
Dietary Fiber 4.9g | 19 % | |
Sugars, other 19.9g | ||
Protein 4g | 6 % | |
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: 110
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