Creamy Vegan Of Cauliflower Soup - 22.4g Carbs, 5.2g Fiber, 7.4g Sugar
From: www.healthyblenderrecipes.com
You will fool all of the cream dreamers with this beautiful creamy soup. It is simply divine and not to be missed!
8 cups low sodium vegetable broth
1 whole head garlic roasted
The white part 3 leeks, washed and chopped
1 large head cauliflower chopped
1/4 cup raw cashews
4 Tbsp chives, chopped finely to garnish
Organic brown rice, quinoa or millet to serve (Not included for nutrition).
Place the whole head of garlic unpeeled in an oven at 200 C / 400 F for about 30 minutes. Allow to cool slightly.
In a large saucepan fry the leek in a little olive oil until soft. (About 3 minutes)
Add in the cauliflower and stir for a couple of minutes until well coated. Squeeze in the roasted garlic pulp.
Cover with the vegetable broth. Bring to the boil, reduce the heat to a medium flame, and simmer partially covered for about 30 minutes until the cauliflower is soft. I like to stir frequently and mash the
cauliflower with the spoon as it cooks to make it easier to blend.
Let the mixture cool enough to put batches in the blender (I like to
use a Vitamix), and puree with the cashews until smooth and creamy.
Transfer to a clean pot and heat on low to serve. Season with Celtic
salt to taste.
To serve - top each bowl with a grain ball and a generous sprinkle of
chives.
Nutrition From: www.caloriecount.about.com (Does not include grain.)
Serves: 6
Serving Size: 516 g (516 g = 18.20 oz // 18.20 oz = 2.27 cups)
Nutrition per Serving:
122 Calories, 26 Calories from Fat, 2.9g Total Fat, 0.6g Saturated Fat, 0mg Cholesterol, 572mg Sodium, 22.4g Total Carbs, 5.2g Dietary Fiber, 7.4g Sugars, 5.1g Protein
Vitamin A 17% - Vitamin C 122% - Calcium 6% - Iron 11%
Nutrition Grade: A
Good points:
No cholesterol
High in dietary fiber
High in manganese
High in potassium
High in vitamin A
High in vitamin B6
Very high in vitamin C
Bad points:
High in sodium
High in sugar
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