Directions:
- In a 4 or 5 quart nonstick pan, heat the oil over medium-high heat. Add the casbbage, onion, and garlic and cook, stirring, until slightly softened, about 4 to 5 minutes. Stir in the paprika until it is absorbed.
- Add the broth and water, bring to a boil. Add the cauliflower and simmer, uncovered, 20 minutes or until the cauliflower is soft. Add salt and pepper.
- Place 2 cups of the soup in a blender or food processor and process until smooth. Stir puree back into soup. Stir in the yogurt and reheat if necessary, but do not boil.
- Serve in bowls, topped with additional yogurt dollops, if you like.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93.95 Kcal (393 kJ) | ||
| Calories from fat | 34.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.86g | 6% | |
|---|---|---|---|
| Cholesterol | 4.78mg | 2% | |
| Sodium | 349.46mg | 15% | |
| Potassium | 456.15mg | 10% | |
| Total Carbs | 11.52g | 4% | |
| Sugars | 6.01g | 24% | |
| Dietary Fiber | 3.6g | 14% | |
| Protein | 3.32g | 7% | |
| Vitamin C | 59.3mg | 99% | |
| Iron | 0.1mg | 0% | |
| Calcium | 100.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 28.11 Kcal (118 kJ) | ||
| Calories from fat | 10.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.16g | 6% | |
|---|---|---|---|
| Cholesterol | 1.43mg | 2% | |
| Sodium | 104.55mg | 15% | |
| Potassium | 136.47mg | 10% | |
| Total Carbs | 3.45g | 4% | |
| Sugars | 1.8g | 24% | |
| Dietary Fiber | 1.08g | 14% | |
| Protein | 0.99g | 7% | |
| Vitamin C | 17.7mg | 99% | |
| Calcium | 29.9mg | 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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