Of which 6.2 g sugars and 0.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin C (cauliflower) · Potassium (potato) · Unsaturated fat (olive oil)
Allergens none
Smooth cauliflower soup
A velvety cauliflower soup, perfect for colder days.
Ingredients
- 1 medium cauliflower (600 g / 1¼ lb) — in pieces
- 1 potato (150 g / 5½ oz) — diced
- 1 onion (150 g / 5½ oz)
- 2 cloves garlic (10 g)
- 1 liter (4¼ cups) water
- 2 tbsp olive oil (20 g / ¾ oz)
- nutmeg — freshly grated
- salt and pepper, to taste
Method
- Sauté the onion and garlic in the olive oil over medium heat for 3 minutes.
- Add the cauliflower and potato pieces and stir for 1 minute.
The full method (4 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Vegetarian”. The English edition is coming soon.
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