Directions:
- Preheat oven 350. Slice Fennel and onions in 1/4 inch slices, break apart cauliflower into florettes, dizzle with olive oil and season with salt and pepper. Place on baking sheet and roast for 20 minutes (do not brown)
- Place roasted vegetables in stock pot and cover with chicken stock bring to simmer and simmer for 25 min until tender. Once vegetables are tender, puree until smooth (may have small lumps, that's o.k.) Once soup is pureed add cumin, lemon juice and half and half. Return to heat, but do not boil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.57 Kcal (739 kJ) | ||
| Calories from fat | 53.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.92g | 9% | |
|---|---|---|---|
| Cholesterol | 9.79mg | 3% | |
| Sodium | 727.07mg | 30% | |
| Potassium | 758.11mg | 16% | |
| Total Carbs | 22.36g | 7% | |
| Sugars | 6.39g | 26% | |
| Dietary Fiber | 3.27g | 13% | |
| Protein | 10.14g | 20% | |
| Vitamin C | 43.8mg | 73% | |
| Iron | 0.6mg | 4% | |
| Calcium | 89.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 43.17 Kcal (181 kJ) | ||
| Calories from fat | 13.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.45g | 9% | |
|---|---|---|---|
| Cholesterol | 2.39mg | 3% | |
| Sodium | 177.76mg | 30% | |
| Potassium | 185.35mg | 16% | |
| Total Carbs | 5.47g | 7% | |
| Sugars | 1.56g | 26% | |
| Dietary Fiber | 0.8g | 13% | |
| Protein | 2.48g | 20% | |
| Vitamin C | 10.7mg | 73% | |
| Iron | 0.2mg | 4% | |
| Calcium | 21.9mg | 9% | |
* 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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