Kali-flower Soup

This emerald green pureed soup is perfect for the fall.

It’s low in calories and carbs.

Even though cooking does destroy some of the nutrients, you’re using the cooking liquid as well, so you’re getting a lot of them back.

Kali-flower Soup

  • 1lb bag frozen cauliflower
  • 2 cups organic chicken broth
  • 3-4 cups water
  • 1-2 cloves garlic
  • 1/3 cup diced onion
  • 3oz baby kale or chopped washed kale
  • 3 slices cooked bacon, chopped
  • 5 tablespoons half and half or whatever “milk” product you like
  • salt and pepper to taste

Bring the broth, water, cauliflower, onion, garlic,  bacon, and a little salt and pepper, to a simmer for 10 minutes, or until the cauliflower is tender.

Add the kale and cook for another 3 minutes.

Puree and add salt and pepper, then add the half and half and mix well.

**Optional since this does not have  a lot of fat, you can drizzle on a little pumpkin seed oil and a few chopped pumpkin seeds on top.

Nutrition Facts
Servings 3.0
Amount Per Serving
calories 145
% Daily Value *
Total Fat 6 g 9 %
Saturated Fat 3 g 14 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 23 mg 8 %
Sodium 487 mg 20 %
Potassium 421 mg 12 %
Total Carbohydrate 13 g 4 %
Dietary Fiber 4 g 17 %
Sugars 5 g
Protein 12 g 23 %
Vitamin A 84 %
Vitamin C 180 %
Calcium 11 %
Iron 9 %

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