Directions:
- Melt the butter in a Dutch oven over medium heat. Add shallots and celery; cook 5 minutes, stirring constantly. Add broth and water; bring to a boil. Add cauliflower, bell pepper, potato, and bay leaf; return to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in milk and black pepper. Cool slightly; discard bay leaf.
- Place 1 1/2 cups soup in a blender or food processor; process until smooth. Pour the pureed soup into a large bowl. Repeat the procedure with an additional 1 1/2 cups soup. Add the remaining soup to the pureed soup, and stir in basil. Return the soup to the pan, and bring to a boil over medium-high heat, stirring frequently. Remove from heat. Spoon 2 cups soup into each of 5 bowls; top each serving with 1 tablespoon sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 220.14 Kcal (922 kJ) | ||
| Calories from fat | 32.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.57g | 5% | |
|---|---|---|---|
| Cholesterol | 11.22mg | 4% | |
| Sodium | 197.69mg | 8% | |
| Potassium | 1158.09mg | 25% | |
| Total Carbs | 40.68g | 14% | |
| Sugars | 17.15g | 69% | |
| Dietary Fiber | 8.22g | 33% | |
| Protein | 9.76g | 20% | |
| Vitamin C | 122.8mg | 205% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 22.9mg | 127% | |
| Calcium | 206mg | 21% | |
| Amount Per 100 g | |||
| Calories | 44.43 Kcal (186 kJ) | ||
| Calories from fat | 6.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.72g | 5% | |
|---|---|---|---|
| Cholesterol | 2.26mg | 4% | |
| Sodium | 39.9mg | 8% | |
| Potassium | 233.72mg | 25% | |
| Total Carbs | 8.21g | 14% | |
| Sugars | 3.46g | 69% | |
| Dietary Fiber | 1.66g | 33% | |
| Protein | 1.97g | 20% | |
| Vitamin C | 24.8mg | 205% | |
| Vitamin A | 0.2mg | 40% | |
| Iron | 4.6mg | 127% | |
| Calcium | 41.6mg | 21% | |
* 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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