from Prevention Magazine
| 3 | tsp olive oil, divided |
| 1 | cup red onion, chopped |
| 1/2 | cup celery, chopped |
| 4 | cups cauliflower florets (about 1 1/2 lb) |
| 1/2 | tsp coriander |
| 29 | oz chicken broth |
| 12 | oz shrimp, peeled and deveined |
| 1/2 | tsp black pepper |
| 1/3 | cup evaporated milk |
- Preheat grill to medium high. Coat grill racks with cooking spray.
- Heat 2 tsp oil in a soup pot over medium heat. Add onion and celery and cook stirring occasionally, 6 to 7 minutes. Stir in cauliflower and coriander. Cook 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover, and simmer until tender, 20 minutes. Remove from heat and cool 5 minutes.
- Season shrimp with 1/4 tsp salt, 1/8 tsp pepper and remaining 1 tsp oil. Grill until opaque, 2 to 3 minutes per side.
- Puree soup in batches. Return to pot. Stir in milk and remaining salt and pepper. Warm over medium heat until heated throughout. Serve with shrimp.
Soup
| Nutrition Facts | ||||||
Serving Size 459.0g |
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Amount Per Serving |
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Calories 215 Calories from Fat
65 |
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% Daily Value* |
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Total Fat
7.2g 11%
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Saturated Fat
2.0g 10%
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Trans Fat
0.0g |
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Cholesterol
172mg 57%
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Sodium
909mg 38%
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Total Carbohydrates
11.7g 4%
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Dietary Fiber
3.2g 13%
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Sugars
6.0g |
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Protein
25.7g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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