Potato Cauliflower and Cheddar Soup

Preparation:  10 min. Cooking: 25 min. Total: 35 min.
Recipe photo
  • 2 Lb potatoes , peeled and cut into .5 in. cubes
  • 1/2 tsp caraway seed
  • 1 Quart water
  • 1 1/2 Pint vegetable broth
  • 1 tsp salt to taste (optional)
  • 1 Lb cauliflower florets
  • 1/2 Cup scallions , thinly sliced
  • 1 Cup cheese & garlic croutons
  • 1 Cup cheddar cheese , shredded
Combine potatoes and next 5 ingredients in a heavy saucepan over medium high heat. Bring to a boil. Reduce heat to medium low. Simmer 15-20 minutes or until potatoes are very tender. Transfer mixture to a blender or food processor and pur'ee. Return pur'ee to saucepan and add cauliflower florets. Simmer 7 minutes or until cauliflower is tender. Remove from heat. Stir in scallion greens and pepper to taste. Serve soup sprinkled with croutons and cheese.
Calories
250 Cal
Fat
8 g
Carbs
37 g
Protein
10 g
Fiber
5.9 g
Sugar
4.5 g
Cholesterol
20 mg
Sodium
1100 mg


Nutrients

Fiber     5.9 g
Fat     8 g
Sugar     4.5 g
Carbs     37 g
Protein     10 g
Calories     250 Cal

Fats

Fat, Poly     0.6 g
Fat, Mono     2.4 g
Fat, Sat     4.4 g
Fat, Trans     0 g
Fat, Percent     28 %

Vitamins

Vitamin, K     49 mcg     41 %
Vitamin, A     620 IU     21 %
Vitamin, B12     0.2 mcg     6.9 %
Niacin     2.3 mg     15 %
Riboflavin     0.2 mg     15 %
Vitamin, C     66 mg     74 %
Vitamin, D     2.3 IU     0.4 %
Vitamin, B6     0.6 mg     38 %
Vitamin, E     0.3 mg     1.6 %
Panto, Acid     1 mg     20 %
Choline     53 mg     9.6 %
Thiamin     0.2 mg     17 %

Minerals

Calcium     190 mcg     19 %
Phosphorus     220 mg     32 %
Magnesium     55 mg     13 %
Copper     0.2 mcg     25 %
Fluoride     120 mcg     3000 %
Zinc     1.3 mg     12 %
Cholesterol     20 mg     0.4 %
Sodium     1100 mg     73 %
Selenium     5.6 mcg     10 %
Manganese     0.4 mg     5.7 %
Potassium     820 mg     18 %
Iron     2 mg     25 %