Ingredients:
- 1 head cauliflower, chopped (separate tough stems from florets)
- fresh grated nutmeg , to taste
Directions:
- Heat olive oil in a stock pan. Add leeks and cauliflower stems, simmer until slightly softened. Add chicken stock.
- Once leeks and cauli stems are softened somewhat, add florets and continue to cook until all are softened.
- Using immersion blender, puree all ingredients to desired consistency.
- Add freshly grated nutmeg (I use about half); heat through.
- Serve with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 193.85 Kcal (812 kJ) | ||
| Calories from fat | 83.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.27g | 14% | |
|---|---|---|---|
| Cholesterol | 6.8mg | 2% | |
| Sodium | 372.87mg | 16% | |
| Potassium | 717.72mg | 15% | |
| Total Carbs | 19.54g | 7% | |
| Sugars | 8.37g | 33% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 10.19g | 20% | |
| Vitamin C | 73.2mg | 122% | |
| Iron | 0.4mg | 2% | |
| Calcium | 52.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 48.1 Kcal (201 kJ) | ||
| Calories from fat | 20.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.3g | 14% | |
|---|---|---|---|
| Cholesterol | 1.69mg | 2% | |
| Sodium | 92.51mg | 16% | |
| Potassium | 178.07mg | 15% | |
| Total Carbs | 4.85g | 7% | |
| Sugars | 2.08g | 33% | |
| Dietary Fiber | 0.84g | 14% | |
| Protein | 2.53g | 20% | |
| Vitamin C | 18.2mg | 122% | |
| Iron | 0.1mg | 2% | |
| Calcium | 13mg | 5% | |
* 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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