Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 large onions, chopped
- 1 med head of cauliflower, chopped
- 5 cup potatoes, peel/chop
- 8 cup water
- 2 tsp dried dill weed
- 2 bay leaves
- 2 tbsp soy sauce
- freshly ground pepper, to ta
- chopped fresh parsley, for g
- =
Directions
Recipe by: the new mcdougall cookbook preparation time: 0:40 place the onions, cauliflower, and potatoes in a large pot with the water. Bring to a boil. Reduce the heat, add the dill, cover, and cook over medium heat until the potato and cauliflower are tender, about 30 minutes. Remove from the heat and puree in batches in a blender or food processor. Return to the soup pot. Add the bay leaves, soy sauce, and pepper. Cook over low heat for 15 minutes to allow the flavors to blend. Remove the bay leaves and garnish with chopped fresh parsley before serving