Directions:
- Sauté onion in butter in a medium saucepan until tender. Add 2 cups chicken broth and curry powder; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Remove from heat; stir in rice.
- Pour rice mixture into container of an electric blender, and process until smooth.
- Combine cauliflower and remaining chicken broth in a large Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until tender. Stir in rice mixture, whipping cream, salt, and pepper. Serve in individual soup bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 478.15 Kcal (2002 kJ) | ||
| Calories from fat | 219.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.44g | 38% | |
|---|---|---|---|
| Cholesterol | 81.87mg | 27% | |
| Sodium | 3857.95mg | 161% | |
| Potassium | 1701.16mg | 36% | |
| Total Carbs | 46.59g | 16% | |
| Sugars | 8.73g | 35% | |
| Dietary Fiber | 9.45g | 38% | |
| Protein | 12.59g | 25% | |
| Vitamin C | 193.9mg | 323% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 168.6mg | 17% | |
| Amount Per 100 g | |||
| Calories | 38.78 Kcal (162 kJ) | ||
| Calories from fat | 17.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.98g | 38% | |
|---|---|---|---|
| Cholesterol | 6.64mg | 27% | |
| Sodium | 312.86mg | 161% | |
| Potassium | 137.95mg | 36% | |
| Total Carbs | 3.78g | 16% | |
| Sugars | 0.71g | 35% | |
| Dietary Fiber | 0.77g | 38% | |
| Protein | 1.02g | 25% | |
| Vitamin C | 15.7mg | 323% | |
| Iron | 0.1mg | 8% | |
| Calcium | 13.7mg | 17% | |
* 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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