Directions:
- Heat the oil in a large sauce pan.
- Add the onions and saute until tender, about 5 minutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Add the chicken stock, milk, potato and cauliflower and bring to a boil.
- Cover and simmer until the cauliflower is tender, about 30 minutes.
- Remove from the heat and use an immersion blender to puree the soup.
- Add the cheddar cheese and stir until melted.
- Add the dill and stir.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.78 Kcal (744 kJ) | ||
| Calories from fat | 71.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8g | 12% | |
|---|---|---|---|
| Cholesterol | 23.25mg | 8% | |
| Sodium | 311.28mg | 13% | |
| Potassium | 553.55mg | 12% | |
| Total Carbs | 16.44g | 5% | |
| Sugars | 6.78g | 27% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 10.98g | 22% | |
| Vitamin C | 49.2mg | 82% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.4mg | 2% | |
| Calcium | 198.6mg | 20% | |
| Amount Per 100 g | |||
| Calories | 63.66 Kcal (267 kJ) | ||
| Calories from fat | 25.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.86g | 12% | |
|---|---|---|---|
| Cholesterol | 8.33mg | 8% | |
| Sodium | 111.47mg | 13% | |
| Potassium | 198.23mg | 12% | |
| Total Carbs | 5.89g | 5% | |
| Sugars | 2.43g | 27% | |
| Dietary Fiber | 1.07g | 12% | |
| Protein | 3.93g | 22% | |
| Vitamin C | 17.6mg | 82% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.2mg | 2% | |
| Calcium | 71.1mg | 20% | |
* 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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