Roasted cauliflower and blue cheese soup recipe

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Calories
348

Fat
29g

Saturates
18.9g

Protein
11.2g

Carbs
12.5g

Sugars
6.4g

Calories
348
Fat
29g
Saturates
18.9g
Protein
11.2g
Carbs
12.5g
Sugars
6.4g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Calories
348
Fat
29g
Saturates
18.9g
Protein
11.2g
Carbs
12.5g
Sugars
6.4g

Roasted cauliflower & blue cheese soup

Prep Time
15 Mins
Cook Time
50 Mins
Serves
4

About

Strong blue cheese tones rise through the soft-roasted veggies for a flavour like no other

Ingredients

1 Cauliflower
2 tbsp Butter
1.4 ltr Vegetable stock
100g Blue cheese
3 tbsp Chopped parsley
470ml Milk
120ml Cream
pinch to season Salt
1 tsp White pepper

Method

Chop the cauliflower and place in a roasting dish. Melt the butter then pour over and mix the cauliflower, make sure it is fully covered.
Evenly arrange the cauliflower on a baking tray then season with salt and pepper and pour 250ml of vegetable stock into the base of the baking tray. Place in the oven for 40 minutes at 180˚C
Blend the cauliflower with juices using a blender or hand blender then transfer to a large pan.
Add the remaining stock, blue cheese, parsley, milk and cream, bring to the boil and simmer for a few minutes and serve with crusty bread.

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