Directions:
- Heat the oil in a large pot over moderate heat and saute the onion until tender but not browned, about 5 minutes.
- Add the cauliflower, chicken stock, coriander, salt, and pepper and bring to a boil.
- Reduce the heat to low and simmer covered until the cauliflower is very tender, about 30 minutes.
- Puree the soup in batches in an electric blender or with an immersion blender - it should be quite thick. Return to the pot and stir in the milk.
- Bring to a simmer, adjust the seasoning, and serve garnished with chopped herbs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.93 Kcal (544 kJ) | ||
| Calories from fat | 49.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.47g | 8% | |
|---|---|---|---|
| Cholesterol | 4.03mg | 1% | |
| Sodium | 179.04mg | 7% | |
| Potassium | 535.65mg | 11% | |
| Total Carbs | 13.89g | 5% | |
| Sugars | 8.38g | 34% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 7.02g | 14% | |
| Vitamin C | 48.9mg | 81% | |
| Calcium | 129.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 45.95 Kcal (192 kJ) | ||
| Calories from fat | 17.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.94g | 8% | |
|---|---|---|---|
| Cholesterol | 1.43mg | 1% | |
| Sodium | 63.32mg | 7% | |
| Potassium | 189.43mg | 11% | |
| Total Carbs | 4.91g | 5% | |
| Sugars | 2.96g | 34% | |
| Dietary Fiber | 0.83g | 9% | |
| Protein | 2.48g | 14% | |
| Vitamin C | 17.3mg | 81% | |
| Calcium | 45.6mg | 13% | |
* 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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