Directions:
- In a saucepan, heat butter and oil.
- Add garlic and onion and sauté until softened.
- Add carrots, cauliflower and sherry; heat and stir together for 3 minutes longer.
- Add chicken stock. Bring to a boil, reduce heat, cover and simmer 30-35 minutes or until vegetables are tender.
- Add parsley. Puree in a blender or food processor.
- Return mixture to saucepan.
- Add milk and nutmeg, and salt and pepper to taste.
- Heat, stirring, until completely hot, but do not allow to boil.
- Squeeze juice of 1/2 lime over soup.
- Serve garnished with chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.49 Kcal (743 kJ) | ||
| Calories from fat | 51.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.73g | 9% | |
|---|---|---|---|
| Cholesterol | 10.11mg | 3% | |
| Sodium | 266.3mg | 11% | |
| Potassium | 644.42mg | 14% | |
| Total Carbs | 18.37g | 6% | |
| Sugars | 9.19g | 37% | |
| Dietary Fiber | 3.49g | 14% | |
| Protein | 8.13g | 16% | |
| Vitamin C | 56.1mg | 93% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.2mg | 1% | |
| Calcium | 98mg | 10% | |
| Amount Per 100 g | |||
| Calories | 48.97 Kcal (205 kJ) | ||
| Calories from fat | 14.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.58g | 9% | |
|---|---|---|---|
| Cholesterol | 2.79mg | 3% | |
| Sodium | 73.48mg | 11% | |
| Potassium | 177.81mg | 14% | |
| Total Carbs | 5.07g | 6% | |
| Sugars | 2.54g | 37% | |
| Dietary Fiber | 0.96g | 14% | |
| Protein | 2.24g | 16% | |
| Vitamin C | 15.5mg | 93% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 27mg | 10% | |
* 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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