Roasted Cauliflower Onion and Garlic Soup - 10.2g Carbs, 2.5g Fiber, 4.4g Sugar
From: Hearty Soups: A Collection of Hearty Soups by Dennis Weaver Kindle
This cream soup is easy to prepare and delicious. Instead of roasting the vegetable in the oven, consider wrapping them in aluminum foil and roasting them on the grill. Once the vegetable are roasted, this is and easy soup to prepare.
1 head cauliflower, cut into pieces, about 8 cups
1 large sweet onion, sliced
2 cloves garlic, cut into chunks
2 Tbsp olive oil
2 (14.5 oz cans) low sodium chicken broth
1 cup water
1 bay leaf
1 cup cream
Pepper
Paprika
1. Preheat the oven to 400 degrees F. Cover a cookie sheet with aluminum foil and place a wire rack on top.
2. In a bowl, toss the cauliflower pieces, onion sliced, and garlic with the olive oil. Put the mixture on top of the rack and roast for 30 minutes or until tender.
3. Place the cooked vegetables in a large pan with the broth, water, and bay leaf. Bring to a boil and then reduce the heat and cover and simmer for 15 minutes.
4. Take out the bay leaf and puree the soup in a blender or food processor. Stir in the cream and taste for salt and pepper.
5. Ladle into bowls to serve and sprinkle with paprika. Serve hot.
Nutrition From: www.caloriecount.about.com
Servings: 4
Serving Size: 393 g
Nutrition per Serving: 146 Calories, 94 Calories from Fat, 10.4g Total Fat, 3.1g Saturated Fat, 11mg Cholesterol, 101mg Sodium, 285mg Potassium, 10.2g Total Carbs, 2.5g Dietary Fiber, 4.4g Sugars, 3.9g Protein
Vitamin A 2% - Vitamin C 61% - Calcium 3% - Iron 4%
Nutrition Grade: B
Good points:
Very high in vitamin B6
Very high in vitamin C
Bad points:
High in saturated fat
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