Foodie Crush · by Heidi Larsen★ 4.2 (30)
Gluten-Free Quinoa and Cauliflower Chowder
NUTRITION · PER SERVING—
CAL 26%·PRO 35%
CARBS 68G52% OF CAL
8G FIBER46G OTHER14G TOTAL SUGAR
FAT 21G35% OF CAL
11G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy soup with quinoa, cauliflower, and root vegetables simmered in a rich broth. Hearty and naturally gluten-free.
mainsoup🫕 dutch oven🍲 stockpot🌀 blendergluten freevegetarian
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 3 tablespoons butter (divided)
- 2 cloves garlic (minced)
- 1 red bell pepper (diced)
- 1 carrot (diced)
- 1 Idaho russet potato (skinned and diced)
- 3 cups cauliflower (roughly chopped)
- 2 15- ounce cans vegetable broth
- 2 cups milk
- 2 bay leaves
- 1 teaspoon kosher salt
- 2 teaspoons dried thyme
- 1 cup quinoa
At a glance
PER SERVING
CAL 26%·PRO 35%
CARBS 68G52% OF CAL
8G FIBER46G OTHER14G TOTAL SUGAR
FAT 21G35% OF CAL
11G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1627mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1035mg
- Calcium
- 282mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1627MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.