dish
Curried Cauliflower Soup with Parsley Cream

6
Serves
89
Calories
14
Nutrients
12
Vitamins

Ingredients

1/2 tablespoon olive oil
1/2 cup finely chopped celery
1 large onion , chopped
1/2 teaspoon curry powder
1 small Russet potato
about 1 quart low-sodium chicken broth or vegetable broth
5 cups cauliflower florets
1/4 cup chopped, fresh parsley
3 tablespoons non-fat sour cream

Cooking Instructions

1. Heat the olive oil in a saucepan over low-medium heat. Add the celery, onion and curry powder, season lightly with salt and pepper, and cook for 10 minutes.

2. Peel and slice the potato and add it to the pot. Add the bay leaf and broth and bring to a boil quickly over high heat.

3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.

4. Add the cauliflower and simmer until just tender, about 5 to 7 minutes.

5. Blend the parsley and sour cream together and set aside.

6. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.

7. Serve the soup in bowls with a dollop of parsley cream.

Serving Size: about 1 1/2 cups

Nutrition Information

Number of Servings: 6
Serving Size
0
Calories
89
Protein
5 g
Total Carbohydrate
13 g
Dietary Fiber
3 g
Soluble Fiber
1 g
Insoluble Fiber
1 g
Sugar
5 g
Total Fat
2 g
Saturated Fat
0 g
Monounsaturated Fat
1 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
3 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
21 %
Percent Calories from Carbohydrate
58 %
Percent Calories from Fat
21 %
Vitamin A
217 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
50 mg
Vitamin D
0 IU
Folate
55 mcg
Vitamin E
0 IU
Vitamin K
250 mcg
Pantothenic Acid
1 mg
Calcium
62 mg
Iron
1 mg
Phosphorus
42 mg
Potassium
479 mg
Sodium
114 mg
Zinc
0 mg