This recipe has Sodium as 52.5% (as a percentage of RDA).
You may need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.7% of RDA
• Calories: 7.6% of RDA
• Carbs: 7.1% of RDA
• Fat (total lipid): 5.8% of RDA
• Fiber: 10.4% of RDA
• Fructose: 2.2% of RDA
• Protein: 5.1% of RDA
• Sodium: 52.5% of RDA
• Sugar: 13.6% of RDA
• Vitamin A (IU): 4.1% of RDA
• Vitamin B6: 19.4% of RDA
• Vitamin C: 19.8% of RDA
• Iron: 0.1% of RDA
• Magnesium: 7.4% of RDA
• Manganese: 79.0% of RDA
• Niacin: 13.9% of RDA
• Potassium: 16.2% of RDA
• Zinc: 3.6% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Heat 2 teaspoons oil in a large saucepan over medium heat.
2.
Add shallots and celery; cover and cook 2 minutes.
3.
Stir in cauliflower, potato, broth, salt, and pepper; bring to a boil.
4.
Reduce heat, cover, and simmer 15 to 20 minutes or until vegetables are tender. Add lemon juice.
5.
Place vegetable mixture, in batches, in a food processor; process until smooth.
6.
Divide soup evenly among bowls; Drizzle with olive oil, sprinkle with freshly ground black pepper and add a few pinches of chives and basil. Top with a dollop of sour cream, if desired.
THIS RECIPE CAN BE CUSTOMIZED
Make it Low Sodium!
A low-sodium variant of this recipe can be made that has a
53% reduction in the amount of sodium.
Just substitute low-sodium chicken broth for chicken broth.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 153
Protein 5.71 g
Carbohydrates 19.4 g
Iron 0.02 mg
Fiber 2.92 g
Calcium 7.41 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
