Cauliflower Soup - 8.3g Carbs, 2.2g Fiber, 1.9g Sugar
From: The Fibromyalgia Cookbook: More than 140 Easy and Delicious
Recipes to Fight Chronic Fatigue by Shelly Ann Smith
6 cups water
1 head cauliflower, cut in small pieces
1 medium onion, finely chopped
3 Tbsp soy butter
1 clove garlic
1/4 tsp pepper
1/4 cup low sodium chicken broth
1/4 cup spelt flour
1 cup skim milk
Put 6 cups of water, the cauliflower, onion, butter, garlic, pepper,
and chicken broth in a large pot. Bring to a boil. Reduce the heat
and simmer until the cauliflower is tender.
Puree the soup in a blender, working in batches if necessary. Return
soup to the pot.
Combine the flour and milk in a medium jar. Shake until smooth. Add
the flour mixture to the soup and cook over medium heat, stirring
constantly, until the soup thickens.
Bring to a boil and serve.
Nutrition From: www.caloriecount.about.com
Servings: 6
Serving Size: 360 g (360 g = 12.69 oz // 12.69 oz = 1.58 cups)
Using Almond Breeze Almond Milk, plain unsweetened instead of milk.
Using olive oil instead of soy butter.
Nutrition per Serving:
103 Calories, 69 Calories from Fat, 7.7g Total Fat, 1g Saturated Fat,
0mg Cholesterol, 53mg Sodium, 8.3g Total Carbs, 2.2g Dietary Fiber,
1.9g Sugars, 2g Protein
Vitamin A 2% - Vitamin C 37% - Calcium 7% - Iron 3%
Nutrition Grade: A-
Good points:
No cholesterol
Low in sodium
Very high in vitamin C
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