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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the onions, cauliflower beets in large pot with the stock. Bring to a boil. | 2. Reduce the heat, add the dill, cover, and cook over medium heat until the potato and cauliflower are tender, about 30 minutes. | 3. Remove from the heat and puree in batches in a blender or food processor. | 4. Return to the soup pot. Add the bay leaves, soy sauce, and pepper and fold in pureed potatoes. | 5. Reheat slowly. Remove Bay leaves before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	60.0	14.01	1.65	0.15
cauliflower	1		chopped	26.75	5.3179	2.0544	0.2996
potato	5	cups	pureed	577.5	131.175	15.375	0.675
red beet	6			-	-	-	-
vegetable broth	6	cups		974.16	157.93200000000002	35.7192	23.0256
dill weed	2	teaspoons	dried	0.1595	0.026000000000000002	0.0128	0.0042
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
bay leaf	2			-	-	-	-
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.