Directions:
- Remove the green leaves from the cauliflower, remove the stem and chop the florets coarsly.
- Wash the spinach well, dry in a towel or salad spinner and chop coarsely.
- In a stock pot, heat the oil over medium heat and add the garlic, cook for just 30 seconds.
- Add the cauliflower, broth and salt; bring to a boil. Reduce heat and simmer for 15 minutes. Add the spinach and cook another 5 minutes, until the spinach is wilted and the cauliflower tender. Mix in the mustard and thyme.
- Using a hand-held immersion blender, puree the soup in the pot until smooth.
- Add pepper and additional salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.6 Kcal (425 kJ) | ||
| Calories from fat | 43.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.79g | 7% | |
|---|---|---|---|
| Sodium | 1388.58mg | 58% | |
| Potassium | 1055.53mg | 22% | |
| Total Carbs | 8.88g | 3% | |
| Sugars | 1.55g | 6% | |
| Dietary Fiber | 3.94g | 16% | |
| Protein | 5.09g | 10% | |
| Vitamin C | 84.9mg | 142% | |
| Iron | 3.7mg | 20% | |
| Calcium | 149.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 23.45 Kcal (98 kJ) | ||
| Calories from fat | 9.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.11g | 7% | |
|---|---|---|---|
| Sodium | 320.47mg | 58% | |
| Potassium | 243.61mg | 22% | |
| Total Carbs | 2.05g | 3% | |
| Sugars | 0.36g | 6% | |
| Dietary Fiber | 0.91g | 16% | |
| Protein | 1.17g | 10% | |
| Vitamin C | 19.6mg | 142% | |
| Iron | 0.8mg | 20% | |
| Calcium | 34.5mg | 15% | |
* 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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