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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cauliflower and Potato Soup

Source: dLife

A creamy, smooth soup, made with cauliflower, potatoes, carrots, and buttermilk.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	154.6

Total Carbs	30.6 g

Dietary Fiber	6.0 g

Sugars	10.4 g

Total Fat	1.3 g

Saturated Fat	0.5 g

Unsaturated Fat	0.2 g

Potassium	913.1 mg

Protein	7.3 g

Sodium	183.2 mg

Dietary Exchanges 1.3 Fat, 2.4 Vegetables, 0.0 Fruits, 0.3 Milk, 0.7 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

In a large pot, combine the onions, garlic, potatoes, celery, and water. Bring to a boil, reduce the heat, and then simmer for 10 minutes.
Add the carrots and continue to simmer for 10 more minutes.
Add the cauliflower, dill, lemon juice, mustard, and caraway seeds and simmer for 15 to 20 minutes longer.
In a blender or food processor, puree the soup with the buttermilk, working in batches. Add salt to taste.
Add the soup back to the pot and gently reheat. Serve topped with chopped scallions.