Photo: Cala
Estimated Nutrition (whole recipe, rough)
712
Calories
49g
Protein
26g
Fat
74g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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 tsp canola oil
- 1 small onion, diced
- 2 cloves garlic, minced
- ¾ tsp curry powder
- ¾ lb cauliflower florets, coarsely chopped
- 1 medium russet potato, peeled and diced
- 2 cups 1% milk
- 2 cups fat-free, reduced-sodium chicken broth
- salt and pepper to taste
Directions
1
In a stockpot over medium heat, heat the oil.
2
Add the onion and garlic and saute for 2 minutes.
3
Add the curry powder and saute for 30 seconds.
4
Add the cauliflower and potato to the pan.
5
Add the milk and broth and lower the heat to simmer.
6
Cook, partially covered on low for 20 minutes.
7
Transfer the contents of the stockpot to a blender (in two batches if necessary).
8
Puree the soup until smooth.
9
Season with salt and pepper.
Recipe sourced from
fandom