Directions:
- In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
- Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.64 Kcal (568 kJ) | ||
| Calories from fat | 34.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.88g | 6% | |
|---|---|---|---|
| Cholesterol | 10.99mg | 4% | |
| Sodium | 508.84mg | 21% | |
| Potassium | 627.34mg | 13% | |
| Total Carbs | 20.74g | 7% | |
| Sugars | 7.79g | 31% | |
| Dietary Fiber | 4.49g | 18% | |
| Protein | 4.71g | 9% | |
| Vitamin C | 53mg | 88% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 0.5mg | 3% | |
| Calcium | 104.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 54.69 Kcal (229 kJ) | ||
| Calories from fat | 14.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.57g | 6% | |
|---|---|---|---|
| Cholesterol | 4.43mg | 4% | |
| Sodium | 205.16mg | 21% | |
| Potassium | 252.94mg | 13% | |
| Total Carbs | 8.36g | 7% | |
| Sugars | 3.14g | 31% | |
| Dietary Fiber | 1.81g | 18% | |
| Protein | 1.9g | 9% | |
| Vitamin C | 21.4mg | 88% | |
| Vitamin A | 0.3mg | 23% | |
| Iron | 0.2mg | 3% | |
| Calcium | 42mg | 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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