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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

Curried Cauliflower Soup with Parsley Cream

Source: dLife

Creamy cauliflower soup flavored with curry and parsley sour cream.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	73.0

Total Carbs	10.6 g

Dietary Fiber	2.2 g

Sugars	2.6 g

Total Fat	1.8 g

Saturated Fat	1.0 g

Unsaturated Fat	0.1 g

Potassium	420.2 mg

Protein	4.0 g

Sodium	412.3 mg

Dietary Exchanges 1.8 Fat, 0.8 Vegetables, 0.3 Starch,

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

0.5
0 1/2 tsp olive oil 0.5
0 1/2 cup fresh chopped celery 1.0
1 each large onion 0.5
0 1/2 tsp curry powder 1.0
1 pinch salt 1.0
1 tsp black pepper 1.0
1 each small potatoes 40.0
40 oz fresh cauliflower florets 1.0
1 quart low sodium chicken broth 1.0
1 tbsp bay leaf 0.25
0 1/4 cup chopped parsley 3.0
3 tbsp sour cream

Directions

In large saucepan, heat olive oilover low-medium heat. Add celery, onion, curry powder, salt, and pepper. Cook for 10 minutes.
Add potato, bay leaf and broth. Bring to boil quickly over high heat.
Lower heat and simmer until vegetables are tender, about 15 minutes.
Add cauliflower and simmer until just tender, about 5 to 7 minutes.
In separate bowl, blend parsley and sour cream. Set aside.
Remove bay leaf and place soup in blender. Process until smooth. Strain.
Adjust salt and pepper to taste.
Ladle soup into serving bowls. Serve with dollop of parsley cream.