Mark Mitchell's Spicy Squash, Cauliflower and Fresh Ginger Soup Recipe
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Directions:
- In a large saucepan, heat the oil over medium heat; cook the onion until transparent. Stir in the garlic and hot pepper flakes and continue to cook until garlic is just beginning to brown. Add the ginger and cook, stirring constantly for 1 minute longer.
- Add the squash and cauliflower, tossing to coat with the onion mixture. Pour in the stock, cover and bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender.
- Remove from heat and let cool for 15 minutes. Puree with a hand blender or in a food processor.
- Season with salt & pepper to taste. Reheat before serving. Place in serving bowls and enhance with a dollop of yogurt or a swirl of buttermilk.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.61 Kcal (371 kJ) | ||
| Calories from fat | 24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.67g | 4% | |
|---|---|---|---|
| Cholesterol | 2.7mg | 1% | |
| Sodium | 143.34mg | 6% | |
| Potassium | 431.43mg | 9% | |
| Total Carbs | 13.03g | 4% | |
| Sugars | 3.39g | 14% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 4.3g | 9% | |
| Vitamin C | 27.1mg | 45% | |
| Iron | 0.6mg | 3% | |
| Calcium | 35.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 43.2 Kcal (181 kJ) | ||
| Calories from fat | 11.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.3g | 4% | |
|---|---|---|---|
| Cholesterol | 1.32mg | 1% | |
| Sodium | 69.89mg | 6% | |
| Potassium | 210.36mg | 9% | |
| Total Carbs | 6.35g | 4% | |
| Sugars | 1.65g | 14% | |
| Dietary Fiber | 1.11g | 9% | |
| Protein | 2.09g | 9% | |
| Vitamin C | 13.2mg | 45% | |
| Iron | 0.3mg | 3% | |
| Calcium | 17.2mg | 4% | |
* 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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