4 Serves
45 Mins
Melt the butter in a Dutch oven over medium-high heat.
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NigerianVitamin E
1 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
117 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
126 mg / 1,250 mgPotassium
341 mg / 4,700 mgSodium
951 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
5 g / 20 gCholesterol
32 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Add the chopped onion and ginger to the pot, sautéing until the onion becomes translucent.
Stir in the spice blend and cook for one minute until fragrant.
Add the cauliflower florets and pour in the chicken stock. Bring the mixture to a boil.
Reduce the heat to low and simmer for 15 minutes, or until the cauliflower is fork-tender.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth.
Return the pot to the stove, stir in the milk, and simmer gently until heated through.
Season the soup with salt and pepper to taste, then serve topped with crushed roasted chickpeas.
21
g36
g17
g
