Cauliflower and Parmesan Soup Recipe

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Cauliflower and Parmesan Soup
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Ingredients:

Directions:

  1. Cut the cauliflower into small florets. Peel and dice the potato. Bring the water or stock to the boil, salt it well and cook the potato and cauliflower for 15 minutes.
  2. Trim the leeks and finely slice them. Melt the butter in a frying pan and gently cook the leeks until softened. Tip the leeks into the cauliflower and potato mixture and simmer for 5 minutes.
  3. Use a potato masher to crush the vegetables in the pan, or purée half the soup in a blender and return to the pan. Simmer gently for 5 minutes. Add the parmesan and nutmeg, stirring gently. Taste for salt and pepper, scatter with parsley and chives, and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 139.19 Kcal (583 kJ)
Calories from fat 34.76 Kcal
% Daily Value*
Total Fat 3.86g 6%
Cholesterol 10.96mg 4%
Sodium 184.45mg 8%
Potassium 703.13mg 15%
Total Carbs 20.54g 7%
Sugars 6.18g 25%
Dietary Fiber 5.16g 21%
Protein 7.34g 15%
Vitamin C 87.1mg 145%
Vitamin A 0.4mg 13%
Iron 1.1mg 6%
Calcium 162.8mg 16%
Amount Per 100 g
Calories 30.59 Kcal (128 kJ)
Calories from fat 7.64 Kcal
% Daily Value*
Total Fat 0.85g 6%
Cholesterol 2.41mg 4%
Sodium 40.53mg 8%
Potassium 154.51mg 15%
Total Carbs 4.51g 7%
Sugars 1.36g 25%
Dietary Fiber 1.13g 21%
Protein 1.61g 15%
Vitamin C 19.1mg 145%
Vitamin A 0.1mg 13%
Iron 0.2mg 6%
Calcium 35.8mg 16%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.3
    Points
  • 3
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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