Wednesday, March 9, 2011

Cauliflower cheese and potato soup

Nutrition Data (per portion, serves 4)
Calories 231
Protein 13g
Carbohydrate 17g
Fat 13g
Dietary Fibre 6g

1 large onion(210g)
1 tsp olive oil
1 head of cauliflower, head and stalks (520g)
160g potatoes
1 stock cube
100g grated cheddar
50g marscarpone

  • Wash the cauliflower and cut into florets, and cut up the stems.
  • Wash and scrub the potatoes, and cut into chunks.
  • Dice the onion.
  • Heat the oil and fry the onion for about 5 minutes until  soft and golden brown.  Add the cauliflower, potato, 1 litre of boiling water, and crumble in a stock cube.  Bring back to the boil, then reduce the heat and simmer for about 20 minutes until the vegetables are soft.
  • Stir in the mascarpone and grated cheese and stir until melted.  Leave to cool slightly.
  • When cool enough to handle, transfer in batches to a blender, and blend until smooth.
  • Reheat to serve, grating in fresh black pepper and nutmeg.

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