11
350
45

Ingredients

  • 4 cups reduced sodium vegetable broth
  • 1/2 head cauliflower (chopped)
  • 2 baking potatoes (peeled and chopped)
  • 1/2 pound ground beef
  • 3 tablespoons dry bread crumbs
  • 2 teaspoons ketchup
  • 1 teaspoon dijon mustard
  • 1 tablespoon vegetable oil
  • 4 ounces cream cheese
  • 1 pinch curry powder
  • 2 tablespoons chopped fresh chives

Directions

  1. Bring the broth to a boil in a large saucepan. Add the cauliflower and cook for 12-15 mins until tender. Remove using a slotted spoon and set aside. Add the potatoes to the broth and cook for 18-20 mins until tender.
  2. Meanwhile, place the ground beef, breadcrumbs, ketchup and mustard in a bowl and season with salt and pepper. Knead the mixture together until smooth. With slightly wet hands, form the mixture into 16 meatballs. Heat the oil in a large skillet over medium heat, add the meatballs and cook for 6-8 mins, turning, until cooked through.
  3. Return half the cauliflower to the saucepan. Transfer the remaining cauliflower to a blender or food processor and puree until smooth, then add to the saucepan. Bring to a simmer, then stir in the cream cheese until smooth. Stir in the remaining cauliflower, the curry powder and salt and pepper to taste; warm through. Divide the soup among four bowls, top with the meatballs and chives and serve.
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NutritionView more

350Calories
Sodium15%DV360mg
Fat34%DV22g
Protein33%DV17g
Carbs6%DV19g
Fiber20%DV5g

PER SERVING *

Calories350Calories from Fat200
% DAILY VALUE*
Total Fat22g34%
Saturated Fat9g45%
Trans Fat0.5g
Cholesterol70mg23%
Sodium360mg15%
Potassium810mg23%
Protein17g33%
Calories from Fat200
% DAILY VALUE*
Total Carbohydrate19g6%
Dietary Fiber5g20%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.