• prep: 10 min
  • cook: 20 min
  • total: 30 min
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  • servings:
  • Summary

    A low-carb vegetarian alternative to the popular potato soup that can easily be made gluten free as well!

    Ingredients

    • 1 Tablespoon olive oil (extra virgin)
    • 1 teaspoon garlic (minced)
    • 1 large head cauliflower (grated)
    • 1 teaspoon onion powder
    • 2 Tablespoons water
    • 2 Tablespoons all purpose flour (*use Gluten Free if needed)
    • 2 Cups vegetable stock (*use Gluten Free if needed)
    • 2 Cups unsweetened almond milk (*can use dairy instead)
    • 2 1/2 Cups cheddar cheese (grated)
    • salt and pepper

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 204 % Daily Value *
    • Total Fat: 15 g 22.46%
    • Saturated Fat: 7 g 34.54%
    • Trans Fat: 0 g %
    • Cholesterol: 35 mg 11.65%
    • Sodium: 691 mg 28.8%
    • Calcium: 345 mg 34.52%
    • Potassium: 193 mg 5.5%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 4.11%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 8 g %
    • Dietary Fiber: 2 g 9.78%
    • Sugar: 3 g
    • Protein: 11 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 17.96%
    • Vitamin C 70.94%
    • Vitamin D 8.37%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total0 oz-eq

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