Directions:
- In a large saucepan, sauté onion in butter.
- Add flour and cook slowly for 2-3 minutes, stirring constantly.
- Add the chicken stock and bring to a boil.
- Add the cauliflower, potato, nutmeg, paprika, salt and pepper.
- Reduce heat to a simmer, cover and cook until vegetables are tender.
- Remove from heat and blend until smooth.
- Add the cream. Heat through and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.36 Kcal (341 kJ) | ||
| Calories from fat | 32.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.62g | 6% | |
|---|---|---|---|
| Cholesterol | 7.76mg | 3% | |
| Sodium | 84.34mg | 4% | |
| Potassium | 307.56mg | 7% | |
| Total Carbs | 10.78g | 4% | |
| Sugars | 2.78g | 11% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 2.32g | 5% | |
| Vitamin C | 36.6mg | 61% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.4mg | 2% | |
| Calcium | 34.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 69.2 Kcal (290 kJ) | ||
| Calories from fat | 27.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.08g | 6% | |
|---|---|---|---|
| Cholesterol | 6.6mg | 3% | |
| Sodium | 71.74mg | 4% | |
| Potassium | 261.61mg | 7% | |
| Total Carbs | 9.17g | 4% | |
| Sugars | 2.36g | 11% | |
| Dietary Fiber | 2.25g | 11% | |
| Protein | 1.97g | 5% | |
| Vitamin C | 31.1mg | 61% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 29mg | 3% | |
* 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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