Directions:
- In a soup pot, combine the onions, garlic, potatoes, celery, and water. Bring to a boil, reduce the heat, and then simmer for 10 minutes. Add the carrots and continue to simmer for 10 more minutes. Add the cauliflower, dill, lemon juice, mustard, and caraway seeds and simmer for 15-20 minutes longer, until the carrots are tender. In a blender or food processor, puree the soup with buttermilk, working in batches. Add salt to taste. Gently reheat.
- Serve topped with chopped scallions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.36 Kcal (692 kJ) | ||
| Calories from fat | 22.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.5g | 4% | |
|---|---|---|---|
| Cholesterol | 8.98mg | 3% | |
| Sodium | 289.98mg | 12% | |
| Potassium | 800.6mg | 17% | |
| Total Carbs | 29.78g | 10% | |
| Sugars | 12.17g | 49% | |
| Dietary Fiber | 5.92g | 24% | |
| Protein | 6.58g | 13% | |
| Vitamin C | 51mg | 85% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 0.7mg | 4% | |
| Calcium | 182.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 31.11 Kcal (130 kJ) | ||
| Calories from fat | 4.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.47g | 4% | |
|---|---|---|---|
| Cholesterol | 1.69mg | 3% | |
| Sodium | 54.55mg | 12% | |
| Potassium | 150.62mg | 17% | |
| Total Carbs | 5.6g | 10% | |
| Sugars | 2.29g | 49% | |
| Dietary Fiber | 1.11g | 24% | |
| Protein | 1.24g | 13% | |
| Vitamin C | 9.6mg | 85% | |
| Vitamin A | 0.2mg | 29% | |
| Iron | 0.1mg | 4% | |
| Calcium | 34.3mg | 18% | |
* 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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