4 Serves
50 Mins
Heat the olive oil in a large pot over medium heat.
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Vitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
21 µg / 400 µgCalcium
29 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
36 mg / 1,250 mgPotassium
205 mg / 4,700 mgSodium
1283 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Add the chopped onions and minced garlic to the pot, sautéing until softened and fragrant.
Stir in the cauliflower florets and ground turmeric, coating them evenly with the aromatics.
Pour in the vegetable broth and bring the mixture to a gentle boil, then reduce heat and simmer until the cauliflower is tender.
Season the soup with salt and black pepper to taste before serving hot.
25
g75
g24
g
