Directions:
- Melt butter in a large pot, add leek and bacon, cook stirring until soft. Add cauliflower, cook, stirring 2 minutes.
- Stir in water and crunbled stock cubes. Simmer covered about 15 minutes or until soft.
- Blend cauliflower until smooth using either a stick mixer or a food processor.
- Return to pan, stir in cream.
- Heat extra butter in a pan, add extra bacon, cook, stirring until crisp, drain on paper.
- Serve soup in bowls sprinkled with extra bacon and chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.76 Kcal (748 kJ) | ||
| Calories from fat | 131.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.66g | 23% | |
|---|---|---|---|
| Cholesterol | 32.43mg | 11% | |
| Sodium | 547.05mg | 23% | |
| Potassium | 348.75mg | 7% | |
| Total Carbs | 7.65g | 3% | |
| Sugars | 2.26g | 9% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 5.31g | 11% | |
| Vitamin C | 42.6mg | 71% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 66.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 67.89 Kcal (284 kJ) | ||
| Calories from fat | 50.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.57g | 23% | |
|---|---|---|---|
| Cholesterol | 12.32mg | 11% | |
| Sodium | 207.76mg | 23% | |
| Potassium | 132.45mg | 7% | |
| Total Carbs | 2.9g | 3% | |
| Sugars | 0.86g | 9% | |
| Dietary Fiber | 0.75g | 8% | |
| Protein | 2.01g | 11% | |
| Vitamin C | 16.2mg | 71% | |
| Iron | 0.1mg | 2% | |
| Calcium | 25.1mg | 7% | |
* 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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