Roasted Cauliflower Asparagus Soup - 20.1g Carbs, 9.2g Fiber, 9.8g Sugar
From: Davidson, Johanna (2014-11-23). Cauliflower Recipes: The Ultimate Guide (Kindle Locations 662-670). Kindle Edition.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ready In: 50 minutes
Servings: 4-6
2 lbs chopped cauliflower (about 8 cups)
1 lb fresh asparagus stalks, trimmed
1/2 tsp onion powder
1/2 tsp garlic powder
4 cups veggie broth (Pacific Low Sodium Vegetable Broth)
1/2 tsp pepper
1/2 tsp salt (Omitted for Nutrition)
Pinch cayenne pepper
1. Preheat oven to 400F.
2. Arrange the asparagus and cauliflower on a baking sheet. Roast them on the preheated oven for 15 to 20 minutes or until asparagus is fork tender and the cauliflower is slightly brown.
3. In a large pot, fold in the broth then mix in the cauliflower and asparagus. Bring to a simmer for about 10 minutes until the vegetables starts to break down.
4. Using an immersion blender, puree until smooth. Add salt and pepper to taste. Serve and enjoy!
Nutrition From: www.caloriecount.about.com
Using Pacific Low Sodium Vegetable Broth. No Added Salt!
Servings: 4
Serving Size: 441 g
Nutrition per Serving: 97 Calories, 4 Calories from Fat, 0.4g Total Fat, 0g Trans Fat, 0mg Cholesterol, 211mg Sodium, 927mg Potassium, 20.1g Total Carbs, 9.2g Dietary Fiber, 9.8g Sugars, 7.1g Protein - Vitamin A 18% - Vitamin C 186% - Calcium 10% - Iron 22%
Nutrition Grade: A
Good points:
Very low in saturated fat
No cholesterol
Very high in dietary fiber
Very high in iron
High in manganese
High in magnesium
High in niacin
High in pantothenic acid
High in phosphorus
Very high in potassium
High in riboflavin
High in thiamin
High in vitamin A
Very high in vitamin B6
Very high in vitamin C
Bad points:
Very high in sugar
Posted by: chefgloria1030@yahoo.com
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