Directions:
- In a large pot, heat up olive oil & 2 Tbs. butter, over medium heat. Season with salt & pepper, to taste.
- Add cauliflower florets and stir with a wooden spoon. Add celery, onion and thyme and cook for 3 minutes. Push vegetables to 1 side of the pot.
- Melt 1 more Tbs. of butter on empty side of pot and add flour to the butter. Cook for 1 minute, stirring the flour into the butter.
- Mix in veggie stock and half & half. Bring up to a simmer and cook 15 minutes.
- Puree soup using an immersion blender, food processor, or blender and return to pot. It's OK to leave it a lil chunky.
- Check seasoning and add a dash of hot sauce, if desired.
- Garnish soup with hot sauce, parsley or chives, and serve with grated parmesan on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1195.2 Kcal (5004 kJ) | ||
| Calories from fat | 209.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.3g | 36% | |
|---|---|---|---|
| Cholesterol | 56.28mg | 19% | |
| Sodium | 37524.69mg | 1564% | |
| Potassium | 1168.16mg | 25% | |
| Total Carbs | 193.96g | 65% | |
| Sugars | 8.09g | 32% | |
| Dietary Fiber | 7.76g | 31% | |
| Protein | 13.86g | 28% | |
| Vitamin C | 150.8mg | 251% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 304.3mg | 30% | |
| Amount Per 100 g | |||
| Calories | 170.4 Kcal (713 kJ) | ||
| Calories from fat | 29.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.32g | 36% | |
|---|---|---|---|
| Cholesterol | 8.02mg | 19% | |
| Sodium | 5349.99mg | 1564% | |
| Potassium | 166.55mg | 25% | |
| Total Carbs | 27.65g | 65% | |
| Sugars | 1.15g | 32% | |
| Dietary Fiber | 1.11g | 31% | |
| Protein | 1.98g | 28% | |
| Vitamin C | 21.5mg | 251% | |
| Iron | 0.1mg | 3% | |
| Calcium | 43.4mg | 30% | |
* 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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