Directions:
- Using a deep saucepan, heat 2 tablespoons of olive oil, add chopped onion cook until soft,but not brown about 5mins.
- Add chopped garlic cloves.
- Place the cauliflower and chopped potato into the saucepan, followed by chicken stock and milk and bring to the boil.
- Cover the soup and simmer for 15-20 minutes, or until the cauliflower is soft.
- Puree the mixture, add the nutmeg,.
- Season to taste with salt & pepper and add a sprinkling of chopped parsley and grated cheese. Serve it warm with crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 198.28 Kcal (830 kJ) | ||
| Calories from fat | 70.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.81g | 12% | |
|---|---|---|---|
| Cholesterol | 3.84mg | 1% | |
| Sodium | 205.68mg | 9% | |
| Potassium | 816.34mg | 17% | |
| Total Carbs | 24.73g | 8% | |
| Sugars | 11.19g | 45% | |
| Dietary Fiber | 4.74g | 19% | |
| Protein | 8.7g | 17% | |
| Vitamin C | 75.6mg | 126% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.4mg | 2% | |
| Calcium | 151.9mg | 15% | |
| Amount Per 100 g | |||
| Calories | 52.14 Kcal (218 kJ) | ||
| Calories from fat | 18.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 12% | |
|---|---|---|---|
| Cholesterol | 1.01mg | 1% | |
| Sodium | 54.09mg | 9% | |
| Potassium | 214.68mg | 17% | |
| Total Carbs | 6.5g | 8% | |
| Sugars | 2.94g | 45% | |
| Dietary Fiber | 1.25g | 19% | |
| Protein | 2.29g | 17% | |
| Vitamin C | 19.9mg | 126% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.1mg | 2% | |
| Calcium | 39.9mg | 15% | |
* 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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