Cheese and Cauliflower Soup

Preparation:  15 min. Cooking: 25 min. Total: 40 min.
Recipe photo
  • 1/2 Oz butter
  • 1 onions , chopped
  • 1 small cauliflowers , broken into florets
  • 1 1/4 Pint vegetable broth
  • 1 bouquet garnis
  • salt and pepper
  • 3 tsp cornflour
  • 1 1/4 Cup milk
  • 1/4 Lb blue cheese , crumbled
  • parsley sprigs , chopped, to garnish
Melt the butter in a saucepan, add the onion, and fry until soft. Add the cauliflower, stock, bouquet garni, and salt and pepper to taste. Bring to a boil, cover and simmer for 15 minutes; cool slightly. Remove the bouquet garni. Sieve or mix in a blender or food processor until smooth. Blend the cornflour with 2 normal Tbsp milk. Add to the pur'ee with the remaining milk. Bring to a boil while stirring. Remove from heat and stir in cheese. Pour into warmed individual soup bowls and garnish with parsley. Serve immediately.
Calories
230 Cal
Fat
14 g
Carbs
17 g
Protein
12 g
Fiber
4.1 g
Sugar
6.5 g
Cholesterol
37 mg
Sodium
1100 mg


Nutrients

Fiber     4.1 g
Fat     14 g
Sugar     6.5 g
Carbs     17 g
Protein     12 g
Calories     230 Cal

Fats

Fat, Poly     0.7 g
Fat, Mono     3.6 g
Fat, Sat     8.6 g
Fat, Trans     0 g
Fat, Percent     54 %

Vitamins

Vitamin, K     1.2 mcg     1 %
Vitamin, A     850 IU     28 %
Vitamin, B12     0.7 mcg     29 %
Niacin     1.2 mg     7.4 %
Riboflavin     0.4 mg     28 %
Vitamin, C     83 mg     92 %
Vitamin, D     32 IU     5.4 %
Vitamin, B6     0.3 mg     21 %
Vitamin, E     0.2 mg     1.4 %
Panto, Acid     1.6 mg     31 %
Choline     18 mg     3.2 %
Thiamin     0.1 mg     11 %

Minerals

Calcium     280 mcg     28 %
Phosphorus     250 mg     36 %
Magnesium     38 mg     9.1 %
Copper     0.1 mcg     9.1 %
Fluoride     0.1 mcg     2.5 %
Zinc     1.8 mg     17 %
Cholesterol     37 mg     0.6 %
Sodium     1100 mg     71 %
Selenium     8.1 mcg     15 %
Manganese     0.3 mg     4.5 %
Potassium     530 mg     11 %
Iron     1 mg     12 %