Cauliflower Soup

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Cauliflower Soup
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
1053
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,053 kcal(50 %)
Protein10.62 g(11 %)
Fat10.32 g(9 %)
Carbohydrates239.69 g(160 %)
Sugar added113.17 g(453 %)
Roughage14.73 g(49 %)
Vitamin A540.12 mg(67,515 %)
Vitamin D0 μg(0 %)
Vitamin E4.81 mg(40 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.32 mg(29 %)
Niacin5.84 mg(49 %)
Vitamin B₆0.97 mg(69 %)
Folate299.32 μg(100 %)
Pantothenic acid2.02 mg(34 %)
Biotin5.16 μg(11 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C245.87 mg(259 %)
Potassium1,770.11 mg(44 %)
Calcium136.85 mg(14 %)
Magnesium80.41 mg(27 %)
Iron3.22 mg(21 %)
Iodine1.69 μg(1 %)
Zinc1.06 mg(13 %)
Saturated fatty acids1.69 g
Cholesterol7.5 mg

Ingredients

for
4
For the Soup
2 tablespoons olive oil
1 medium onion (finely chopped)
1 Cauliflower (chopped small, stem discarded)
6 cups Chicken broth
kosher salt (to taste)
freshly ground Black pepper (to taste)
½ teaspoon Nutmeg (crushed)
For the Chutney
5 ½ cups unripe Mangoes (cut into chunks)
1 ¼ cups yellow onion (finely chopped)
1 ¼ tablespoons fresh ginger (grated)
¾ tablespoon garlic (finely chopped)
2 ¼ cups sugar
1 ½ cups White vinegar
1 ¼ cups Golden raisins
½ teaspoon canning salt
2 teaspoons Chili powder
fresh Basil (for garnish)
fresh cilantro (for garnish)
How healthy are the main ingredients?
Mangosugarraisinsolive oilgingergarlic

Preparation steps

1.
For the Soup:
2.
Heat oil in a pot over medium heat. Add the onions and saute for 3 minutes or until golden. Add in the cauliflower, stir and continue to cook for another 5 minutes. Add the broth and loosely cover on medium heat for 15 minutes or until cauliflower is cooked. Remove from heat and let cool.
3.
Pour the mixture into a blender or use a stick blender to puree the soup. Pour back into the pot, heat through over medium heat. Adjust texture to preference, adding more broth, or adding cream to thicken. Season with salt, pepper and nutmeg.
4.
For the Chutney:
5.
In a blender or food processor puree the mango until smooth.
6.
Pour the pureed mango into a stock pot over medium high heat and add the rest of the ingredients.
7.
Continue to cook the chutney, stirring frequently, until it reaches 200° F/90° C.
8.
Ladle the soup into bowls and drizzle with a little of the mango chutney. Garnish with fresh basil and cilantro and serve.