Directions:
- In a large saucepan, cook onion and garlic in butter until onions are translucent. Add chicken stock, cauliflower, potato, and bay leaf. Bring to a boil. Reduce heat and simmer for about 30 minutes, or until vegetables are tender. Discard bay leaf.
- Process soup in a blender or food processor until smooth. (I use a potato masher, because I like lumps of veggies in mine.).
- Return to saucepan. Stir in milk and grated carrots. Simmer 5 to 10 minutes, or until carrots are tender. Adjust seasoning to taste. Garnish with parsley. Serve with fresh grated Parmesan cheese if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 161 Kcal (674 kJ) | ||
| Calories from fat | 31.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 5% | |
|---|---|---|---|
| Cholesterol | 10.71mg | 4% | |
| Sodium | 303.52mg | 13% | |
| Potassium | 716.9mg | 15% | |
| Total Carbs | 24.47g | 8% | |
| Sugars | 9.91g | 40% | |
| Dietary Fiber | 3.79g | 15% | |
| Protein | 9.17g | 18% | |
| Vitamin C | 49.8mg | 83% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 0.5mg | 3% | |
| Calcium | 97.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 43.69 Kcal (183 kJ) | ||
| Calories from fat | 8.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.96g | 5% | |
|---|---|---|---|
| Cholesterol | 2.91mg | 4% | |
| Sodium | 82.37mg | 13% | |
| Potassium | 194.56mg | 15% | |
| Total Carbs | 6.64g | 8% | |
| Sugars | 2.69g | 40% | |
| Dietary Fiber | 1.03g | 15% | |
| Protein | 2.49g | 18% | |
| Vitamin C | 13.5mg | 83% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 0.1mg | 3% | |
| Calcium | 26.5mg | 10% | |
* 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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