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Cauliflower & Ginger Soup

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Submitted by donna

YIELD

servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

2 ½ 1.1
6 173.4
OUNCES ML/G ONIONS
chopped
½ 14.5
OUNCE ML/G GINGER
chopped
2 1E+1
TEASPOONS ML VEGETABLE OIL
1 ½ 7.1E+2
PINTS ML VEGETABLE STOCK *
1 ½ 7.5
TEASPOONS ML SALT
1 1
X X BLACK PEPPER
to taste *

Directions

Slice off cauliflower base and discard the discoloured outer leaves.

Thinly slice the the remaining leaves and break the cauliflower into florets.

Wash and drain well.

Heat the oil in a soup pot and sauté the cauliflower and onion over medium heat, covered, for 10 minutes.

Do not allow to brown.

Add ginger, stock, salt and pepper.

Bring to a boil, cover and simmer for 30 minutes.

Cool slightly.

Blend cooled soup in a blender or food processor until smooth.

Return to pot and heat until warmed through.

Serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 310g (10.9 oz)
Amount per Serving
Calories 99 23% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 970mg 40%
Total Carbohydrate 6g 6%
Dietary Fiber 7g 30%
Sugars g
Protein 12g
Vitamin A 1% Vitamin C 222%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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