Directions:
- In a large Dutch oven or saucepan, saute onions in vegetable oil for 5 to 10 minutes, or until translucent.
- Add the potatoes, cumin, and fennel; cook for 1 minute.
- Add the hot water; cover, turn up the heat and bring to a boil.
- Add the cauliflower and bouillon cubes and return to a boil.
- Lower the heat and simmer, covered, for 10 minutes or until the vetetables are tender.
- In a blender, puree and vegetable/broth mixture until smooth.
- Add lemon juice, salt, and pepper to taste.
- Reheat the soup, being careful not to scorch it.
- Serve warm; garnish with chopped tomatoes and chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.07 Kcal (817 kJ) | ||
| Calories from fat | 63.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 11% | |
|---|---|---|---|
| Sodium | 87.63mg | 4% | |
| Potassium | 799.46mg | 17% | |
| Total Carbs | 30.03g | 10% | |
| Sugars | 9.58g | 38% | |
| Dietary Fiber | 6.81g | 27% | |
| Protein | 5.2g | 10% | |
| Vitamin C | 75.7mg | 126% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 1.4mg | 8% | |
| Calcium | 106.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 35.25 Kcal (148 kJ) | ||
| Calories from fat | 11.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.27g | 11% | |
|---|---|---|---|
| Sodium | 15.84mg | 4% | |
| Potassium | 144.46mg | 17% | |
| Total Carbs | 5.43g | 10% | |
| Sugars | 1.73g | 38% | |
| Dietary Fiber | 1.23g | 27% | |
| Protein | 0.94g | 10% | |
| Vitamin C | 13.7mg | 126% | |
| Vitamin A | 0.1mg | 22% | |
| Iron | 0.2mg | 8% | |
| Calcium | 19.3mg | 11% | |
* 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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