Directions:
- Heat olive oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until tender, 5-8 minutes. Add the cauliflower and cook, stirring occasionally, until light golden brown, about 5 minutes. Add the stock, milk, nutmeg, and pepper and bring to a boil. Reduce the heat to low and simmer until the cauliflower is easily pierced with a fork, about 10 minutes.
- Remove 1 cup of cauliflower florets and set aside., Puree soup in blender or food processor until smooth. Return soup to pot and stir in the cheese and remaining cauliflower florets and adjust seasonings to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.81 Kcal (824 kJ) | ||
| Calories from fat | 84.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.4g | 14% | |
|---|---|---|---|
| Cholesterol | 19.67mg | 7% | |
| Sodium | 338.78mg | 14% | |
| Potassium | 685.68mg | 15% | |
| Total Carbs | 16.85g | 6% | |
| Sugars | 9.49g | 38% | |
| Dietary Fiber | 3.12g | 12% | |
| Protein | 12.49g | 25% | |
| Vitamin C | 69.6mg | 116% | |
| Iron | 0.1mg | 1% | |
| Calcium | 229mg | 23% | |
| Amount Per 100 g | |||
| Calories | 55.85 Kcal (234 kJ) | ||
| Calories from fat | 24.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.67g | 14% | |
|---|---|---|---|
| Cholesterol | 5.58mg | 7% | |
| Sodium | 96.15mg | 14% | |
| Potassium | 194.6mg | 15% | |
| Total Carbs | 4.78g | 6% | |
| Sugars | 2.69g | 38% | |
| Dietary Fiber | 0.89g | 12% | |
| Protein | 3.54g | 25% | |
| Vitamin C | 19.7mg | 116% | |
| Calcium | 65mg | 23% | |
* 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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