Potato Cauliflower Soup Recipe

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Ingredients:

Serving

Directions:

In a 4-quart soup pot, heat the oil and saute the onions, dill weed, and thyme until tender and beginning to brown.
Add cauliflower and cook a few minutes more. Add stock or water and potatoes.
Cover and cook on medium heat until tender (approximately 30 minutes.) Remove from heat, and in a blender puree approximately half the soup (or 6 cups), 2 cups at a time. Return puree to soup pot. Simmer on lowest heat, and add bay leaves, salt, pepper, and tamari.
Cook approximately 20 minutes more uncovered, stirring occasionally.
Mix cream with flour and stir to smooth out lumps.
Turn off heat and add to soup along with parsley.
Check seasoning.
Thin with water or milk if the soup has gotten too thick after sitting.
Reheat if necessary and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	233.98 Kcal (980 kJ)
Calories from fat	96.87 Kcal
		% Daily Value*
Total Fat	10.76g	17%
Cholesterol	20.55mg	7%
Sodium	841.42mg	35%
Potassium	886.52mg	19%
Total Carbs	27.46g	9%
Sugars	7.62g	30%
Dietary Fiber	4.62g	18%
Protein	7.83g	16%
Vitamin C	44.8mg	75%
Vitamin A	0.7mg	22%
Iron	1.3mg	7%
Calcium	83.5mg	8%

Amount Per 100 g
Calories	59.64 Kcal (250 kJ)
Calories from fat	24.69 Kcal
		% Daily Value*
Total Fat	2.74g	17%
Cholesterol	5.24mg	7%
Sodium	214.48mg	35%
Potassium	225.97mg	19%
Total Carbs	7g	9%
Sugars	1.94g	30%
Dietary Fiber	1.18g	18%
Protein	2g	16%
Vitamin C	11.4mg	75%
Vitamin A	0.2mg	22%
Iron	0.3mg	7%
Calcium	21.3mg	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.

Tastes

salty
savory
bitter
sweet

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