Directions:
- Cut the leek in small pieces.
- Cut the center out of the cauliflower and separate the flowerets.
- Cook the leek, onion and cauliflower in the vegetable bouillon until soft.
- With the mixer, mix the soup until smooth.
- Heat again, stirring the cream in.
- Serve with the parsley sprinkled on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.58 Kcal (455 kJ) | ||
| Calories from fat | 5.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.6g | 1% | |
|---|---|---|---|
| Cholesterol | 1.86mg | 1% | |
| Sodium | 65.06mg | 3% | |
| Potassium | 646.42mg | 14% | |
| Total Carbs | 22.49g | 7% | |
| Sugars | 7.6g | 30% | |
| Dietary Fiber | 5.27g | 21% | |
| Protein | 5.15g | 10% | |
| Vitamin C | 83.2mg | 139% | |
| Iron | 1.8mg | 10% | |
| Calcium | 96.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 40.43 Kcal (169 kJ) | ||
| Calories from fat | 2.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.22g | 1% | |
|---|---|---|---|
| Cholesterol | 0.69mg | 1% | |
| Sodium | 24.23mg | 3% | |
| Potassium | 240.73mg | 14% | |
| Total Carbs | 8.37g | 7% | |
| Sugars | 2.83g | 30% | |
| Dietary Fiber | 1.96g | 21% | |
| Protein | 1.92g | 10% | |
| Vitamin C | 31mg | 139% | |
| Iron | 0.7mg | 10% | |
| Calcium | 35.9mg | 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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