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Add a photoServings: 8
Ingredients
- 2 1/2 lb Caulflower
- 6 ounce Onion, minced
- 1/2 ounce Ginger, minced
- 2 tsp Vegetable oil
- 1 1/2 pt Vegetable stock
- 1 1/2 tsp Salt Pepper, to taste
Directions
- Slice off cauliflower base & throw away the discoloured outer leaves.
- Thinly slice the the remaining leaves & break the cauliflower into florets. Wash & drain well.
- Heat the oil in a soup pot & saute/fry the cauliflower & onion over medium heat, covered, for 10 min. Don't allow to brown. Add in ginger, stock, salt & pepper. Bring to a boil, cover & simmer for 30 min. Cold slightly.
- blend cooled soup in a blender or possibly food processor till smooth.
- Return to pot & heat till warmed through. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 8 servings | |
| Calories 23 | |
| Calories from Fat 10 | 43% |
| Total Fat 1.16g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 353mg | 15% |
| Potassium 35mg | 1% |
| Total Carbs 3.21g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.59g | 1% |
| Protein 0.24g | 0% |
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