Directions:
- Place the onions, cauliflower beets in large pot with the stock. Bring to a boil.
- Reduce the heat, add the dill, cover, and cook over medium heat until the potato and cauliflower are tender, about 30 minutes.
- Remove from the heat and puree in batches in a blender or food processor.
- Return to the soup pot. Add the bay leaves, soy sauce, and pepper and fold in pureed potatoes.
- Reheat slowly. Remove Bay leaves before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1016.07 Kcal (4254 kJ) | ||
| Calories from fat | 0.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 37671.34mg | 1570% | |
| Potassium | 997.28mg | 21% | |
| Total Carbs | 207.41g | 69% | |
| Sugars | 13.26g | 53% | |
| Dietary Fiber | 8.38g | 34% | |
| Protein | 6.85g | 14% | |
| Vitamin C | 55.6mg | 93% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 2.3mg | 13% | |
| Calcium | 82.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 181.52 Kcal (760 kJ) | ||
| Calories from fat | 0.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 6730.03mg | 1570% | |
| Potassium | 178.17mg | 21% | |
| Total Carbs | 37.05g | 69% | |
| Sugars | 2.37g | 53% | |
| Dietary Fiber | 1.5g | 34% | |
| Protein | 1.22g | 14% | |
| Vitamin C | 9.9mg | 93% | |
| Vitamin A | 0.2mg | 37% | |
| Iron | 0.4mg | 13% | |
| Calcium | 14.8mg | 8% | |
* 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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