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Creamy Cauliflower Soup with Eggs

Creamy Cauliflower Soup with Eggs
Serves 4
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123 calories
17 g
94 g
3 g
9 g
1 g
390 g
572 g
9 g
0 g
1 g
Nutrition Facts
Serving Size
390g
Servings
4
Amount Per Serving
Calories 123
Calories from Fat 29
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 94mg
31%
Sodium 572mg
24%
Total Carbohydrates 17g
6%
Dietary Fiber 4g
15%
Sugars 9g
Protein 9g
Vitamin A
10%
Vitamin C
123%
Calcium
13%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cauliflower, cut into large pieces
  2. 1 large onion, chopped roughly
  3. 1 large garlic clove
  4. 2 cups vegetable or chicken stock
  5. 1 cup skim evaporated milk
  6. 2 teaspoon cornflour
  7. 2 hard boiled eggs, roughly chopped
Instructions
  1. Place the cauliflower in a large sauce pan with the onion, garlic, and stock. Boil then simmer for 15 minutes. Cool slightly.
  2. Blend the cooked vegetables in a food processor until smooth. Return to the pan.
  3. Dissolve the cornstarch in a little bit of the skim evaporated milk, then add to the soup with the rest of the milk.
  4. Return to the heat and cook until thickened, stirring all the time.
  5. Season to taste.
  6. Stir in the chopped egg and coriander before serving.
Notes
  1. salt and black pepper to taste
  2. 1 tablespoon chopped fresh coriander
beta
calories
123
fat
3g
protein
9g
carbs
17g
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Private Dietitian http://www.privatedietitian.com/

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