Cauliflower-Carrot Soup

1 hours Prep: 5 minutes Cook: 1 hours

111 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	tablespoon	butter
1	tablespoon	olive oil
2	cloves	garlic	minced
1	large	onion	chopped
2	large	carrots	thinly
1	head	cauliflower florets	broken up
1/2	cup	sherry	dry
3 1/2	cups	chicken broth
1/4	cup	milk, 2%
1/4	teaspoon	nutmeg
1	x	salt
1	x	black pepper
2	tablespoons	chives	chopped
1/2	each	lime

Directions

In a large soup pot, heat butter and oil.

Add garlic and onion and sauté until softened.

Add carrots, cauliflower and sherry; heat and stir together for 3 minutes.

Add chicken stock.

Bring to a boil, reduce heat, cover and simmer 30 to 35 minutes or until vegetablles are tender.

Add parsley.

Puree in a blender or food processor.

Return mixture to saucepan.

Add milk and nutmeg, salt and pepper to taste.

Heat, stirring, until very hot, but do not allow to boil.

Squeeze over lime juice, and garnish with chives before serving.

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Nutrition Facts

Serving Size 203g

Amount per Serving

Calories 111 46% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 9mg	3%
Sodium 232mg	10%
Total Carbohydrate 11.0g	4%
Dietary Fiber 1.0g	5%
Sugars 5.0g
Protein 4.0g	9%

Vitamin A	83%		Vitamin C	11%
Calcium	3%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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