Directions:
- In large pot, melt butter. Add onion, celery and cauliflower; when this is softened cover pot and simmer for about 20 minutes.
- Take the vegetables and put in blender or food processor and puree. ( I left it a bit chunky) Return to pot and stir in flour, mix thoroughly and cook until flour is cooked.
- Slowly stir in chicken stock and bring to boil for 2 minutes.
- Remove from heat and stir in cream.
- Soup can be heated but do not boil.
- Season to taste and add garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.65 Kcal (1037 kJ) | ||
| Calories from fat | 149.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.62g | 26% | |
|---|---|---|---|
| Cholesterol | 46.57mg | 16% | |
| Sodium | 292.41mg | 12% | |
| Potassium | 475.13mg | 10% | |
| Total Carbs | 17.95g | 6% | |
| Sugars | 5.5g | 22% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 8.15g | 16% | |
| Vitamin C | 20.1mg | 33% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 80.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 78.28 Kcal (328 kJ) | ||
| Calories from fat | 47.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.25g | 26% | |
|---|---|---|---|
| Cholesterol | 14.72mg | 16% | |
| Sodium | 92.43mg | 12% | |
| Potassium | 150.19mg | 10% | |
| Total Carbs | 5.67g | 6% | |
| Sugars | 1.74g | 22% | |
| Dietary Fiber | 0.68g | 9% | |
| Protein | 2.57g | 16% | |
| Vitamin C | 6.3mg | 33% | |
| Iron | 0.1mg | 2% | |
| Calcium | 25.4mg | 8% | |
* 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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