Ingredients
- 1 head cauliflower
- 3 medium potatoes, peeled and diced
- 1 large onion, diced
- 2 cloves garlic, crushed
- 1 L salt-reduced chicken or vegetable stock
- 500 mL water
- 500 mL reduced-fat milk
- pepper, to taste
- chives, chopped, to serve
- 6 wholegrain dinner rolls, to serve
Method
- Roughly chop cauliflower, including stalk to no larger than 1cm cubes.
- Add to a large pot with potato, onion, garlic, stock and water. Place over high heat, bring to the boil then simmer over medium heat, covered, for 20 minutes until cauliflower stalk is tender.
- Remove from heat, add 400mL milk and puree with a stick blender or in batches in a food processor. If desired, stir though more milk for a thinner consistency.
- Ladle soup into bowls, season with pepper, sprinkle with chives and serve with a dinner roll.
Hint
Not suitable to freeze.
Healthy tip!
Choose plain water or soda water in place of a sugary drink.
Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 1594 kJ | 207 kJ |
| 381 Cal | 49 Cal | |
| Protein | 21.1 g | 2.7 g |
| Fat, total | 5 g | 0.7 g |
| — saturated | 1.4 g | 0.2 g |
| Carbohydrate | 55.7 g | 7.2 g |
| — sugars | 14.8 g | 1.9 g |
| Sodium | 1343.2 mg | 174.5 mg |
| Fibre | 13.3 g | 1.7 g |
Member comments & rating
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Comments (4)
-
Tasty and, on a cold day, just what you need to warm you from the inside.
Dorothy Winnett
Posted on: 27 May 20 -
Massell stocks, liquid and powder, are all vegetarian.
Anonymous
Posted on: 25 Apr 15 -
Hi Liz, great point! I've updated the recipe to say chicken OR vegetable stock. Vegetarian chicken-flavoured stock is also available in some stores (usually in powder form). Thanks for the heads up, and I hope you enjoy the soup! - AF
LiveLighter
Posted on: 28 Aug 14 -
This contains chicken stock so it is not vegetarian.
Anonymous
Posted on: 28 Aug 14
