Simple Roasted Cauliflower Soup - 25.2g Carbs, 11.4g Fiber, 11.6g Sugars
From: Davidson, Johanna (2014-11-23). Cauliflower Recipes: The Ultimate Guide (Kindle Locations 643-651). Kindle Edition.
Prep Time: 15 minutes
Cook Time: 1 hour
Ready In: 90 minutes
Servings: 2
1 large head cauliflower, broken into florets (large stems discarded)
1 1/2 tsp ground cumin
1 1/2 cups vegetable stock (Pacific Low Sodium Vegetable Broth)
2 Tbsp olive oil
1 1/2 cups water
Salt, to taste (Omitted for nutrition)
Ground black pepper, to taste
1. Preheat oven to 350F. Place cauliflower florets into a 9x13-inch baking dish and sprinkle with olive oil. Drizzle cumin over the cauliflower.
2. Roast cauliflower in the preheated oven until is lightly browned and softened for about 30 minutes. Move roasted cauliflower to a soup pot over medium heat and pour in vegetable stock and water.
3. Take to a boil, minimize heat to low heat, and simmer until cauliflower is very tender for about 30 minutes.
4. Puree the soup using an immersion blender; add salt and black pepper to season. Serve and enjoy!
Servings: 2
Serving Size: 689 g
Nutrition per Serving: 242 Calories, 133 Calories from Fat, 14.8g Total Fat, 2.1g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 239mg Sodium, 1303mg Potassium, 25.2g Total Carbs, 11.4g Dietary Fiber, 11.6g Sugars, 8.6g Protein
Vitamin A 1% - Vitamin C 325% - Calcium 13% - Iron 18%
Nutrition Grade: A
Good points:
No cholesterol
High in dietary fiber
High in pantothenic acid
High in potassium
High in vitamin B6
Very high in vitamin C
Bad points:
High in sugar
Posted by: chefgloria1030@yahoo.com
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