Directions:
- Cook all vegetables in the broth until very tender (app. 30 minutes) at low heat.
- When cauliflower is very soft, transfer the vegetables to a blender. Puree to desired consistancy.
- Transfer puree back to pan & add sour cream. Stir to blend.
- Add parsley & serve.
- The sour cream took away some of the sweetness from the veggies.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 73.96 Kcal (310 kJ) | ||
| Calories from fat | 36.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.03g | 6% | |
|---|---|---|---|
| Cholesterol | 10.06mg | 3% | |
| Sodium | 470.06mg | 20% | |
| Potassium | 264.16mg | 6% | |
| Total Carbs | 5.6g | 2% | |
| Sugars | 1.72g | 7% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 2.59g | 5% | |
| Vitamin C | 14.4mg | 24% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.1mg | 0% | |
| Calcium | 62.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 37.64 Kcal (158 kJ) | ||
| Calories from fat | 18.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 6% | |
|---|---|---|---|
| Cholesterol | 5.12mg | 3% | |
| Sodium | 239.19mg | 20% | |
| Potassium | 134.42mg | 6% | |
| Total Carbs | 2.85g | 2% | |
| Sugars | 0.88g | 7% | |
| Dietary Fiber | 0.57g | 4% | |
| Protein | 1.32g | 5% | |
| Vitamin C | 7.3mg | 24% | |
| Vitamin A | 0.1mg | 4% | |
| Calcium | 31.7mg | 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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