Directions:
- In a large saucepan, cook cauliflower and celery in broth for 4-5 minutes or until vegetables are crisp-tender. Do not drain. Stir in the soup, cream and pepper.
- Combine cornstarch and water until smooth; gradually stir into cauliflower mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add ham; cook and stir for 2 minutes or until heated through. Just before serving, stir in cheese. Garnish with parsley. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.05 Kcal (1072 kJ) | ||
| Calories from fat | 72.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.04g | 12% | |
|---|---|---|---|
| Cholesterol | 25.05mg | 8% | |
| Sodium | 145.37mg | 6% | |
| Potassium | 200.02mg | 4% | |
| Total Carbs | 7.3g | 2% | |
| Sugars | 1.41g | 6% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 4.66g | 9% | |
| Vitamin C | 22.8mg | 38% | |
| Iron | 0.5mg | 3% | |
| Calcium | 129mg | 13% | |
| Amount Per 100 g | |||
| Calories | 121.07 Kcal (507 kJ) | ||
| Calories from fat | 34.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.8g | 12% | |
|---|---|---|---|
| Cholesterol | 11.84mg | 8% | |
| Sodium | 68.73mg | 6% | |
| Potassium | 94.58mg | 4% | |
| Total Carbs | 3.45g | 2% | |
| Sugars | 0.66g | 6% | |
| Dietary Fiber | 0.59g | 5% | |
| Protein | 2.21g | 9% | |
| Vitamin C | 10.8mg | 38% | |
| Iron | 0.3mg | 3% | |
| Calcium | 61mg | 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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