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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (472g) Recipe makes 2 servings |
||
| Calories 128 | ||
| Calories from Fat 28 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.2g | 4% | |
| Saturated Fat 0.6g | 3% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 87mg | 3% | |
| Potassium 814mg | 23% | |
| Total Carbohydrate 21.2g | 7% | |
| Dietary Fiber 5.3g | 21% | |
| Sugars 5.3g | ||
| Protein 6.8g | 13% | |
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Ingredients
- 1 teaspoon olive oil
- 50 g onions, chopped coarsely (1 small onion)
- 1 clove garlic, minced
- 100 g potatoes, chopped finely (equiv to 1 medium potato)
- 300 g cauliflower, trimmed and chopped
- 1 cup low sodium chicken broth or vegetable stock
- 1 cup water
- salt and pepper, to taste
- 1 tablespoon chives, coarsely chopped
Directions
1
Heat oil in a skillet.2
Cook onion and garlic, stirring, until soft.3
Add potato, cauliflower, stock and water.4
Bring mixture to boil.5
Let simmer, covered, for about 10mins, until vegetables are very soft.6
Using a hand-held blender (or you may transfer the mixture to the blender container), process the mixture until smooth.7
Stir soup gently over low heat for a minute or two.8
Season to taste with salt and pepper.9
Garnish with fresh chives or parsley before serving.
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- Course > Soups
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- Preparation > Number of Servings > For 1 or 2
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Featured Reviews for This Recipe
From: Enjolinfam
On Feb 11, 2008
Tasted terrific! It was very thick and almost like eating mashed potatoes. I liked it thick and ate it with my yummy hummus and bread. Still, I think I'll try making it with an extra cup of broth next time to see how it tastes a little more soupy. I used McKays vegetarian chicken seasoning and water for my broth. Made for Low in and Free of Foods Tag. This is free of egg, dairy, cholesterol, low cal, low fat, etc. So it's good for you and tasty! Thanks! I will have this again!
From: Nado2003
On Apr 29, 2007
Basic and easy to prepare. Tastes great. Thank you. I used a whole head of cauliflower and increased the chicken broth to 1 can (14 oz) and equal amount of water.
From: Christie2113
On Jun 10, 2004
Excellent soup. I added a carrot to it. I did blend it, and added a little cream at the end. YUM! It was nice and thick. Topped it off with cheddar and crumbled bacon! I even served it in a bread bowl.
From: Kit^..^ty Of Canada
On Aug 26, 2004
Easy recipe, great tasting. Used chicken stock, carrots & 1 cup of milk. Processed till smooth. Thank you WaterMelon.
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