Directions:
- In a soup pot, combine the onions, garlic, potatoes, celery, and water. Bring to a boil, reduce heat, and simmer for 10 minutes. Add the carrots and continue to simmer for 10 more minutes.
- Add the cauliflower, dill, lemon juice, mustard, and caraway, and simmer for 15-20 minutes longer, until the carrots are tender. In a blender or food processor (I use an immersible blender), puree the soup with the buttermilk. Add salt to taste and gently reheat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 988.66 Kcal (4139 kJ) | ||
| Calories from fat | 134.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.93g | 23% | |
|---|---|---|---|
| Cholesterol | 53.9mg | 18% | |
| Sodium | 1157.71mg | 48% | |
| Potassium | 4782.55mg | 102% | |
| Total Carbs | 178.01g | 59% | |
| Sugars | 72.92g | 292% | |
| Dietary Fiber | 35.15g | 141% | |
| Protein | 39.26g | 79% | |
| Vitamin C | 305.2mg | 509% | |
| Vitamin A | 5.3mg | 176% | |
| Iron | 4.2mg | 23% | |
| Calcium | 1085.7mg | 109% | |
| Amount Per 100 g | |||
| Calories | 31.07 Kcal (130 kJ) | ||
| Calories from fat | 4.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.47g | 23% | |
|---|---|---|---|
| Cholesterol | 1.69mg | 18% | |
| Sodium | 36.39mg | 48% | |
| Potassium | 150.32mg | 102% | |
| Total Carbs | 5.6g | 59% | |
| Sugars | 2.29g | 292% | |
| Dietary Fiber | 1.1g | 141% | |
| Protein | 1.23g | 79% | |
| Vitamin C | 9.6mg | 509% | |
| Vitamin A | 0.2mg | 176% | |
| Iron | 0.1mg | 23% | |
| Calcium | 34.1mg | 109% | |
* 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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