Directions:
- Heat 1 tbsp of olive oil in a pot.
- Sweat garlic, onion, carrot and celery for a few minutes.
- Add cauliflower and stock. Bring to a boil. Reduce heat to medium and boil for 15 minutes.
- When cauliflower is soft/cooked, puree soup with hand blender right in the pot until smooth or desired consistency.
- Season with salt and pepper.
- Ladle into bowl and top with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 142.64 Kcal (597 kJ) | ||
| Calories from fat | 21.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.42g | 4% | |
|---|---|---|---|
| Cholesterol | 7.2mg | 2% | |
| Sodium | 399.18mg | 17% | |
| Potassium | 786.5mg | 17% | |
| Total Carbs | 21.45g | 7% | |
| Sugars | 9.62g | 38% | |
| Dietary Fiber | 3.98g | 16% | |
| Protein | 10.66g | 21% | |
| Vitamin C | 73.9mg | 123% | |
| Vitamin A | 0.2mg | 5% | |
| Calcium | 53.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 33.08 Kcal (138 kJ) | ||
| Calories from fat | 5.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.56g | 4% | |
|---|---|---|---|
| Cholesterol | 1.67mg | 2% | |
| Sodium | 92.56mg | 17% | |
| Potassium | 182.38mg | 17% | |
| Total Carbs | 4.97g | 7% | |
| Sugars | 2.23g | 38% | |
| Dietary Fiber | 0.92g | 16% | |
| Protein | 2.47g | 21% | |
| Vitamin C | 17.1mg | 123% | |
| Calcium | 12.4mg | 5% | |
* 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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