Directions:
- In a large soup pot over medium heat, melt butter; add onion, celery, carrot and garlic. Sautee 5-7 minutes or until softened (do not let garlic burn).
- Add broth, wine, cauliflower, curry powder, white pepper and sugar to the pot. Bring to a boil; reduce heat and cook for 10-12 minutes or until all vegetables are very soft.
- Puree using an immersion blender, or blender/food processor until smooth; should be fairly thick.
- Return to pot on low heat, and stir in the light cream and cheese. Stir until heated through and cheese is melted.
- Salt to taste.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 163.3 Kcal (684 kJ) | ||
| Calories from fat | 91.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.22g | 16% | |
|---|---|---|---|
| Cholesterol | 26.28mg | 9% | |
| Sodium | 571.54mg | 24% | |
| Potassium | 457.69mg | 10% | |
| Total Carbs | 9.33g | 3% | |
| Sugars | 5.54g | 22% | |
| Dietary Fiber | 2.13g | 9% | |
| Protein | 5.68g | 11% | |
| Vitamin C | 45.1mg | 75% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 138.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 58.13 Kcal (243 kJ) | ||
| Calories from fat | 32.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.64g | 16% | |
|---|---|---|---|
| Cholesterol | 9.35mg | 9% | |
| Sodium | 203.45mg | 24% | |
| Potassium | 162.92mg | 10% | |
| Total Carbs | 3.32g | 3% | |
| Sugars | 1.97g | 22% | |
| Dietary Fiber | 0.76g | 9% | |
| Protein | 2.02g | 11% | |
| Vitamin C | 16mg | 75% | |
| Iron | 0.2mg | 3% | |
| Calcium | 49.2mg | 14% | |
* 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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