Time to prepare: 5 mins to prep
Time to cook: 25 mins to cook
Time to cook: 25 mins to cook
Amount to eat (1 servings)
Sugars
Sugar: 0g
Sucrose: 0.1g
Glucose: 0.2g
Fructose: 0.1g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g
Fats
Saturated: 2.7g
Monounsaturated:9.5g
Polyunsaturated: 2.4g
Trans: 0g
Fatty Acids
Total Omega 3: 0g
Total Omega 6: 0g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g
Nutritional Info
Fiber: 3.4g 14%
Net Carbs: 10
Sodium: 938.8mg 40%
Potassium: 386.5
Cholesterol: 0
Nutritional Values (g)
Calories: 202 Fat: 15g
Protein: 6g Carbs: 14g
Protein: 6g Carbs: 14g
Recipe Instructions
Ingredients
Olive oil (Salad or cooking)
2 tbsp / 27 grams
2 tbsp / 27 grams
Onions (Raw)
1/2 medium (2-1/2″ dia) / 55 grams
1/2 medium (2-1/2″ dia) / 55 grams
Garlic (Raw)
2 clove / 6 grams
2 clove / 6 grams
Cauliflower (Green, raw)
1 head, medium (5-6″ dia) / 431 grams
1 head, medium (5-6″ dia) / 431 grams
Cashew nuts (Nuts, dry roasted, with salt added)
1 cup, halves and whole / 137 grams
1 cup, halves and whole / 137 grams
Turmeric (Spices, ground)
1 tbsp / 6.8 grams
1 tbsp / 6.8 grams
Water (Plain, clean water)
8 cup / 1.9 kg
8 cup / 1.9 kg
Salt (Table)
2 tsp / 12 grams
2 tsp / 12 grams
Lemon juice (Raw)
1 tsp / 5.1 grams
1 tsp / 5.1 grams
Instructions
Step 1
Chop all vegetables.
Step 2
Heat the oil in a deep soup pot. Add the onion, garlic, cauliflower, cashews, and turmeric. Saute for 10 minutes or until very fragrant.
Step 3
Add the water and salt and bring to a simmer. Continue simmering until cauliflower is softened.
Step 4
Transfer the soup in batches to a blender and blend into a creamy consistency.
Step 5
Return to pot, add lemon juice, stir, and serve.