Directions:
- Preheat oven to 425°F.
- Cut cauliflower into 1-inch flowerets (about 10 cups). In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.
- In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to kettle and stir in cream and salt and pepper to taste. Heat soup over moderate heat until just heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.79 Kcal (661 kJ) | ||
| Calories from fat | 105.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.69g | 18% | |
|---|---|---|---|
| Cholesterol | 32.88mg | 11% | |
| Sodium | 305.71mg | 13% | |
| Potassium | 503.68mg | 11% | |
| Total Carbs | 10.67g | 4% | |
| Sugars | 4.12g | 16% | |
| Dietary Fiber | 3.05g | 12% | |
| Protein | 3.55g | 7% | |
| Vitamin C | 63.8mg | 106% | |
| Iron | 0.3mg | 1% | |
| Calcium | 58.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 60.32 Kcal (253 kJ) | ||
| Calories from fat | 40.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.47g | 18% | |
|---|---|---|---|
| Cholesterol | 12.57mg | 11% | |
| Sodium | 116.86mg | 13% | |
| Potassium | 192.54mg | 11% | |
| Total Carbs | 4.08g | 4% | |
| Sugars | 1.58g | 16% | |
| Dietary Fiber | 1.16g | 12% | |
| Protein | 1.36g | 7% | |
| Vitamin C | 24.4mg | 106% | |
| Iron | 0.1mg | 1% | |
| Calcium | 22.3mg | 6% | |
* 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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