Directions:
- Quarter and core the cauliflower
- Don't worry about chopping the other vegetables
- Add the cauliflower, celery, shallots and bayleaf to seasoned stock
- When cauliflower is cooked remove bayleaf
- Using a bamix (or similar) puree the soup
- Pour in the cup of milk and 1/2 cup of yoghurt
- The yoghurt makes it taste as though there is cheese added
- Puree again
- The yoghurt can be added in the serving bowls for presentation
- Serve immediately
- Try with hot buttered toast or french bread
- VARIATIONS
- As a substitute for BECHEMEL SAUCE
- Lessen the amount of water used to cook the cauliflower
- Do not add the cup of milk
- Add a full cup of yoghurt
- Add 2 - 3 beaten eggs and mix well
- Now use as you would a bechemel sauce
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.65 Kcal (966 kJ) | ||
| Calories from fat | 0.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 1.84mg | 1% | |
| Sodium | 1621.24mg | 68% | |
| Potassium | 2257.39mg | 48% | |
| Total Carbs | 29.89g | 10% | |
| Sugars | 20.18g | 81% | |
| Dietary Fiber | 5.24g | 21% | |
| Protein | 22.88g | 46% | |
| Vitamin C | 75.9mg | 127% | |
| Iron | 0.6mg | 3% | |
| Calcium | 238.8mg | 24% | |
| Amount Per 100 g | |||
| Calories | 20.66 Kcal (86 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 0.16mg | 1% | |
| Sodium | 145.24mg | 68% | |
| Potassium | 202.23mg | 48% | |
| Total Carbs | 2.68g | 10% | |
| Sugars | 1.81g | 81% | |
| Dietary Fiber | 0.47g | 21% | |
| Protein | 2.05g | 46% | |
| Vitamin C | 6.8mg | 127% | |
| Iron | 0.1mg | 3% | |
| Calcium | 21.4mg | 24% | |
* 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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