Directions:
- In a large pot sauté onion in butter on medium heat until golden.
- Add ginger, leek, celery, carrots and garlic and continue to cook for a further 4 to 5 minutes or until vegetables are just golden.
- Add the flour and stir until blended.
- Add remaining ingredients, except cream, lime juice and parsley and bring to a boil.
- Cover and reduce heat to low.
- Simmer the soup for 30 minutes or until cauliflower is tender.
- Add the cream and lime juice.
- Remove lid and continue to simmer for a further 15 minutes.
- Adjust seasoning.
- Sprinkle with chopped parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 6820.37 Kcal (28556 kJ) | ||
| Calories from fat | 6280.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 697.78g | 1074% | |
|---|---|---|---|
| Cholesterol | 19.78mg | 7% | |
| Sodium | 571.76mg | 24% | |
| Potassium | 669.65mg | 14% | |
| Total Carbs | 85.58g | 29% | |
| Sugars | 10.51g | 42% | |
| Dietary Fiber | 3.27g | 13% | |
| Protein | 51.47g | 103% | |
| Vitamin C | 30.8mg | 51% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.6mg | 3% | |
| Calcium | 61.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 280.5 Kcal (1174 kJ) | ||
| Calories from fat | 258.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.7g | 1074% | |
|---|---|---|---|
| Cholesterol | 0.81mg | 7% | |
| Sodium | 23.51mg | 24% | |
| Potassium | 27.54mg | 14% | |
| Total Carbs | 3.52g | 29% | |
| Sugars | 0.43g | 42% | |
| Dietary Fiber | 0.13g | 13% | |
| Protein | 2.12g | 103% | |
| Vitamin C | 1.3mg | 51% | |
| Calcium | 2.5mg | 6% | |
* 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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