Recipes from Italy · by Silvana Nava★ 5.0 (2)
Cauliflower Soup Recipe
NUTRITION · PER SERVING40M COOK
CAL 9%·PRO 8%
CARBS 13G29% OF CAL
4G FIBER5G SUGAR3G OTHER
FAT 14G71% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light and creamy vegetable soup made with cauliflower, garlic, and broth. Nutritious and comforting, it's ideal for a simple lunch or light dinner.
mainitaliansoup🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 800 g cauliflower (1.7 pound)
- 2 cloves garlic
- 4 tablespoons olive oil (extra virgin )
- 1 liter broth (~ 4 cups, vegetable )
- oregano (dried)
- salt (to taste)
- pepper (to taste)
At a glance
PER SERVING · TIME 40M
CAL 9%·PRO 8%
CARBS 13G29% OF CAL
4G FIBER5G SUGAR3G OTHER
FAT 14G71% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1013mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 607mg
- Calcium
- 58mg
- Iron
- 1.00mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1013MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.