Directions:
- In a saucepan combine the potatoes, peeled and cut into 1/2-inch pieces, the cauliflower leaves, the white part of scallion, the caraway seeds, and 3 1/2 cups water, simmer the mixture for 15 minutes, or until the potatoes are very tender, and in a blender or food processor purée the mixture coarse. In the pan combine the purée and the flowerets, simmer the soup for 5 minutes, or until the flowerets are tender, and stir in the scallion greens and salt and pepper to taste. Serve the soup sprinkled with the Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.67 Kcal (288 kJ) | ||
| Calories from fat | 0.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 28.88mg | 1% | |
| Potassium | 282.89mg | 6% | |
| Total Carbs | 15.94g | 5% | |
| Sugars | 5.28g | 21% | |
| Dietary Fiber | 3.27g | 13% | |
| Protein | 1.53g | 3% | |
| Vitamin C | 22.1mg | 37% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 1mg | 5% | |
| Calcium | 39.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 60.81 Kcal (255 kJ) | ||
| Calories from fat | 0.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 25.58mg | 1% | |
| Potassium | 250.51mg | 6% | |
| Total Carbs | 14.11g | 5% | |
| Sugars | 4.68g | 21% | |
| Dietary Fiber | 2.9g | 13% | |
| Protein | 1.36g | 3% | |
| Vitamin C | 19.6mg | 37% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 0.9mg | 5% | |
| Calcium | 34.9mg | 4% | |
* 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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