Directions:
- In a large pot, combine cauliflower, broth, onion, carrot and celery. Bring to a boil, then reduce heat to medium and cook until vegetables are tender- about 15 minutes.
- Remove from heat, add cream and water, stirr to combine. Pour portions the mixture into a blender and process until smooth; pour into a bowl. Continue with the remaining mixture. Set aside.
- Using the same pot, heat the butter over medium heat, add the mushrooms and garlic and saute until cooked.
- Add the pureed vegetable mixture and parsly to the mushrooms. Add hot sauce,salt, pepper and grated cheese and stir unntil melted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.86 Kcal (728 kJ) | ||
| Calories from fat | 118.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.16g | 20% | |
|---|---|---|---|
| Cholesterol | 43.6mg | 15% | |
| Sodium | 170.99mg | 7% | |
| Potassium | 433.37mg | 9% | |
| Total Carbs | 7.83g | 3% | |
| Sugars | 3.41g | 14% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 7.09g | 14% | |
| Vitamin C | 42.1mg | 70% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 159.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 84.81 Kcal (355 kJ) | ||
| Calories from fat | 57.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.42g | 20% | |
|---|---|---|---|
| Cholesterol | 21.27mg | 15% | |
| Sodium | 83.41mg | 7% | |
| Potassium | 211.41mg | 9% | |
| Total Carbs | 3.82g | 3% | |
| Sugars | 1.66g | 14% | |
| Dietary Fiber | 1.22g | 10% | |
| Protein | 3.46g | 14% | |
| Vitamin C | 20.5mg | 70% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 2% | |
| Calcium | 77.8mg | 16% | |
* 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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