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Ingredientes
- 2 tbsp. butter
- 1 tbsp. extra virgin olive oil
- 1 med. onion, coarsely minced
- 6-8 scallions, minced
- 1 clove garlic, chopped
- 2 stalks celery, minced
- 2 med. cauliflower, cored & coarsely minced
- 2 tbsp. MISO
- 1/2 teaspoon salt
- 1/2 teaspoon curry pwdr (opt.)
- 1/8 teaspoon fresh grnd pepper
- 1/2 teaspoon dry thyme
- 1 teaspoon dry basil
- 1 teaspoon dry savory or possibly marjoram
- 6 c. water
- 1/8 teaspoon grnd nutmeg (opt.)
Direcciones
- In heavy soup kettle, heat butter. Add in oil. Add in onion, scallions and garlic. Add in celery and cauliflower. Add in seasonings. Mix well and cook, uncovered over medium heat for several min, stirring frequently. Add in water and MISO. Bring to boil. Simmer, covered, over medium heat for 15 min or possibly till cauliflower is tender. Remove cover and cold slightly. Puree in small increments in blender till smooth and creamy. Reheat, adding fresh grnd nutmeg if you like. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1113g | |
| Recipe makes 2 servings | |
| Calories 301 | |
| Calories from Fat 175 | 58% |
| Total Fat 19.92g | 25% |
| Saturated Fat 8.6g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 1439mg | 60% |
| Potassium 1048mg | 30% |
| Total Carbs 27.35g | 7% |
| Dietary Fiber 9.9g | 33% |
| Sugars 10.45g | 7% |
| Protein 8.53g | 14% |
