Directions:
- In a saucepan, fry the cauliflower, onion and celery gently in butter for 10 minutes without browning.
- Add the water and nutmeg and season to taste.
- Bring to the boil, cover and simmer gently for 25 minutes.
- Purée in a food processor or rub through a sieve, return to the pan and stir in the milk.
- Bring to the boil, stirring constantly, and simmer for 5 minutes.
- Ladle into warm soup bowls.
- Top each serving with a whirl of fresh cream if desired and sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.51 Kcal (693 kJ) | ||
| Calories from fat | 89.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.97g | 15% | |
|---|---|---|---|
| Cholesterol | 32.18mg | 11% | |
| Sodium | 101.6mg | 4% | |
| Potassium | 617.43mg | 13% | |
| Total Carbs | 14.35g | 5% | |
| Sugars | 8.29g | 33% | |
| Dietary Fiber | 3.74g | 15% | |
| Protein | 5.62g | 11% | |
| Vitamin C | 60.6mg | 101% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 162.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 42.36 Kcal (177 kJ) | ||
| Calories from fat | 22.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.55g | 15% | |
|---|---|---|---|
| Cholesterol | 8.24mg | 11% | |
| Sodium | 26mg | 4% | |
| Potassium | 158.01mg | 13% | |
| Total Carbs | 3.67g | 5% | |
| Sugars | 2.12g | 33% | |
| Dietary Fiber | 0.96g | 15% | |
| Protein | 1.44g | 11% | |
| Vitamin C | 15.5mg | 101% | |
| Calcium | 41.6mg | 16% | |
* 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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