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