Directions:
- Saute onion, garlic, carrot, celery, ginger, cumin, coriander, & turmeric in oil and cook until onion is tender, 5 minute.
- Add cauliflower & chickpeas and cook stirring until coated, 2 minute.
- Add broth & bring to a boil.
- Cover and simmer til cauliflower is tender, 20 minute.
- Puree in food processor or blender.
- Put back in pot & reheat.
- Serve with a dollop of yogurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.39 Kcal (370 kJ) | ||
| Calories from fat | 10.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.12g | 2% | |
|---|---|---|---|
| Cholesterol | 0.99mg | 0% | |
| Sodium | 937.23mg | 39% | |
| Potassium | 658.29mg | 14% | |
| Total Carbs | 12.2g | 4% | |
| Sugars | 4.24g | 17% | |
| Dietary Fiber | 3.17g | 13% | |
| Protein | 5.39g | 11% | |
| Vitamin C | 70.7mg | 118% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 4% | |
| Calcium | 84.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 21.35 Kcal (89 kJ) | ||
| Calories from fat | 2.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.27g | 2% | |
|---|---|---|---|
| Cholesterol | 0.24mg | 0% | |
| Sodium | 226.42mg | 39% | |
| Potassium | 159.04mg | 14% | |
| Total Carbs | 2.95g | 4% | |
| Sugars | 1.02g | 17% | |
| Dietary Fiber | 0.76g | 13% | |
| Protein | 1.3g | 11% | |
| Vitamin C | 17.1mg | 118% | |
| Iron | 0.2mg | 4% | |
| Calcium | 20.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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