Directions:
- Melt butter in 4-qt. pan.
- Add cabbage, stir to coat well and cook uncoered over low heat till soft, stirring occasionally.
- Add cauliflower and chicken broth.
- Bring to boil over high heat.
- Reduce heat, cover and simmer 30 - 45 minutes till vegetables are tender.
- In blender or food processor mix cream and cheese.
- Stir into soup, season to taste with salt and pepper and garnish with croutons.
- If desired, soup my be pureed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.47 Kcal (1279 kJ) | ||
| Calories from fat | 221.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.58g | 38% | |
|---|---|---|---|
| Cholesterol | 71.74mg | 24% | |
| Sodium | 1175.63mg | 49% | |
| Potassium | 786.86mg | 17% | |
| Total Carbs | 14.78g | 5% | |
| Sugars | 6.5g | 26% | |
| Dietary Fiber | 6.5g | 26% | |
| Protein | 6.23g | 12% | |
| Vitamin C | 121.1mg | 202% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 181mg | 18% | |
| Amount Per 100 g | |||
| Calories | 55.27 Kcal (231 kJ) | ||
| Calories from fat | 40.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.45g | 38% | |
|---|---|---|---|
| Cholesterol | 12.98mg | 24% | |
| Sodium | 212.71mg | 49% | |
| Potassium | 142.37mg | 17% | |
| Total Carbs | 2.67g | 5% | |
| Sugars | 1.18g | 26% | |
| Dietary Fiber | 1.18g | 26% | |
| Protein | 1.13g | 12% | |
| Vitamin C | 21.9mg | 202% | |
| Calcium | 32.7mg | 18% | |
* 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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