Curried Cauliflower & Potato Soup With Crispy Chickpeas Recipe
Recipe By She Likes Food
4.8
13 Rating -
Rate
1hr 5minstotal
15minsPrep
50minsCook
1hr 5m.total
15m.Prep
50m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Curried Cauliflower & Potato Soup With Crispy Chickpeas Recipe
- 0.38 teaspoon Olive oil
- 0.13 Large shallot, diced
- 1/4 Cloves Garlic, Minced
- 0.63 cup Peeled and diced russet potatoes, about 3 large potatoes
- 0.13 Large head of cauliflower cut into florets
- 0.19 teaspoon Salt
- 1/4 teaspoon 1/41/black pepper, depending on taste
- 0.38 teaspoon Curry powder
- 8.38 cup Vegetable Stock
- As required Fresh parsley leaves for garnish, if desired
- 0.13 ounce Can chickpeas, rinsed and drained
- 1/4 teaspoon Olive oil
- 0.06 teaspoon Salt
- 0.06 teaspoon Paprika
- 0.03 teaspoon Curry powder
Nutrition
value
value
98
calories per serving
3 g Fat2 g Protein14 g Carbs4 g FiberOther
Current Totals
- Fat3g
- Protein2g
- Carbs14g
- Fiber4g
MacroNutrients
- Carbs14g
- Protein2g
- Fiber4g
Fats
- Fat3g
Vitamins & Minerals
- Calcium26mg
- Iron1mg
- Vitamin A22mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B928mcg
- Vitamin B120mcg
- Vitamin C31mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium35mg
- Manganese< 1mg
- Phosphorus54mg
- Selenium2mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By She Likes Food