Cauliflower Almonds Soup - 13.6g Carbs, 6.9g Fiber, 6.1g Sugar
From: Davidson, Johanna (2014-11-23). Cauliflower Recipes: The Ultimate Guide (Kindle Locations 680-688). Kindle Edition.
Prep Time: 5 min
Cook Time: 25 min
Ready In: 30 min
Servings: 4
1/2 tsp EACH: ground cinnamon, cumin and coriander
50g toasted flaked almonds, plus extra to serve (50g = 1.76 oz) (1.76 = 3.5 Tbsp)
2 Tbsp harissa paste, plus extra drizzle
1 liter hot Pacific Low Sodium Vegetable Broth OR Pacific Low Sodium Chicken Broth (1 liter = 4.226 cups)
1 large cauliflower
2 Tbsp olive oil
1. Cut the cauliflower into small florets. Fry olive oil, ground cinnamon, cumin and coriander and harissa paste for 2 min in a large pan. Add the cauliflower, stock and almonds.
2. Cover and cook for 20 min until the cauliflower is tender. Blend soup until smooth, then serve with an extra drizzle of harissa and a sprinkle of toasted almonds.
Nutrition From: www.caloriecount.about.com
Using low sodium Pacific Vegetable broth.
Servings: 4
Serving Size: 259 g
Nutrition per Serving: 208 Calories, 136 Calories from Fat, 15.1g Total Fat, 1.7g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 99mg Sodium, 661mg Potassium, 13.6g Total Carbs, 6.9g Dietary Fiber, 6.1g Sugars, 7.6g Protein
Vitamin A 3% - Vitamin C 163% - Calcium 6% - Iron 8%
Nutrition Grade: A-
Good points:
No cholesterol
Low in sodium
High in dietary fiber
High in vitamin B6
Posted by: chefgloria1030@yahoo.com
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