Directions:
- In large stockpot add carrots, celery and cauliflower to 2 quarts water. Add margarine, salt.
- Cook 20 to 25 minutes on low heat, covered.
- Take off heat, add evaporated milk, two cups of milk and optional frozen peas.
- Put back on burner and heat on low and stir until warm and hot to serve. Do not boil.
- Ladle in serving bowls, pass the cheese if they want a soup topper. Serve with triscuits or a whole wheat cracker. This is a very rich soup. If you want to add more water, feel free.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 226.27 Kcal (947 kJ) | ||
| Calories from fat | 135.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.11g | 23% | |
|---|---|---|---|
| Cholesterol | 24.6mg | 8% | |
| Sodium | 459.73mg | 19% | |
| Potassium | 528.71mg | 11% | |
| Total Carbs | 13.37g | 4% | |
| Sugars | 7.23g | 29% | |
| Dietary Fiber | 4.24g | 17% | |
| Protein | 9.88g | 20% | |
| Vitamin C | 31.3mg | 52% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 0.7mg | 4% | |
| Calcium | 279.7mg | 28% | |
| Amount Per 100 g | |||
| Calories | 57.49 Kcal (241 kJ) | ||
| Calories from fat | 34.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 23% | |
|---|---|---|---|
| Cholesterol | 6.25mg | 8% | |
| Sodium | 116.82mg | 19% | |
| Potassium | 134.34mg | 11% | |
| Total Carbs | 3.4g | 4% | |
| Sugars | 1.84g | 29% | |
| Dietary Fiber | 1.08g | 17% | |
| Protein | 2.51g | 20% | |
| Vitamin C | 8mg | 52% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 0.2mg | 4% | |
| Calcium | 71.1mg | 28% | |
* 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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