Directions:
- Heat oil in a large pot over medium heat; cook and stir onion until fragrant, 1 minute. Add cauliflower and cover. Cook, stirring occasionally, until slightly tender, 10 minutes. Add chicken stock, ginger, and salt; season with black pepper. Bring to a boil, cover, and simmer until cauliflower is tender, 30 minutes. Cool slightly.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return to pot and warm over low heat. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 259.76 Kcal (1088 kJ) | ||
| Calories from fat | 73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.11g | 12% | |
|---|---|---|---|
| Cholesterol | 10.8mg | 4% | |
| Sodium | 2348.85mg | 98% | |
| Potassium | 1320.39mg | 28% | |
| Total Carbs | 32.9g | 11% | |
| Sugars | 14.7g | 59% | |
| Dietary Fiber | 6.7g | 27% | |
| Protein | 17.1g | 34% | |
| Vitamin C | 144mg | 240% | |
| Calcium | 85.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 36.89 Kcal (154 kJ) | ||
| Calories from fat | 10.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.15g | 12% | |
|---|---|---|---|
| Cholesterol | 1.53mg | 4% | |
| Sodium | 333.6mg | 98% | |
| Potassium | 187.53mg | 28% | |
| Total Carbs | 4.67g | 11% | |
| Sugars | 2.09g | 59% | |
| Dietary Fiber | 0.95g | 27% | |
| Protein | 2.43g | 34% | |
| Vitamin C | 20.4mg | 240% | |
| Calcium | 12.2mg | 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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