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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 cups chicken stock
- 1 head cauliflower (cut into florets)
- salt
- 1/4 tsp. extra-virgin olive oil
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Directions
- Preheat oven to 450 F. In a medium saucepan, combine stock and cauliflower; season with salt and pepper. Bring to boil; then reduce to a simmer.
- Cover and cook until cauliflower is very tender, about 20 minutes. Puree soup with immersion blender until smooth, adding more stock as needed to achieve desired consistency.
NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories100Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2g3% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium450mg19% |
| Potassium630mg18% |
| Protein8g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A0% |
| Vitamin C120% |
| Calcium6% |
| 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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