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Chilled Cauliflower and Carrot Soup with Ginger
FOOD5211Ingredients
70Minutes
160Calories
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Ingredients
US|METRIC
7 SERVINGS
- 2 Tbsp. unsalted butter
- 1 fresh ginger (generous tablespoon minced, from about a 1” piece)
- 2 Tokyo negi (can substitute leeks, washed thoroughly and sliced, white parts only, greens reserved for another use)
- 3 carrots (medium to large white, thickly sliced, I got 1 ½ cups)
- 3 cups cauliflower florets (plus 1 cup of sliced stalk, I used a paring knife to peel outer layer of thick skin and did not use the thick stems from the leaves)
- sea salt
- 1 1/2 cups chicken stock
- 1/4 cup dry white wine
- 1 cup cream
- 1/4 tsp. white pepper
- chives (Finely chopped, for garnish OR finely chopped cilantro stem and leaves, for garnish, optional)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium230mg10% |
| Potassium270mg8% |
| Protein4g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber2g8% |
| Sugars4g |
| Vitamin A110% |
| Vitamin C15% |
| Calcium8% |
| Iron4% |
* 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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