Recipe Details
Title Roasted cauliflower soup
Author Jack Monroe
Portions 2
Created 16th February 2015 09:36 am
Weight (Per Portion)

One portion of this dish weighs approximately 463.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Cauliflower400 Gram
Potato, Desiree, raw1 Medium
Onions, raw1 Medium
Garlic4 Clove
Seeds, fennel1 Teaspoon
Oil, olive2 Tablespoon
Stock, vegetable, bouillon, liquid, Marigold500 Millilitre
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 332
Protein 22.83%
Other Carbohydrate 14.60%
Sugar 12.19%
Fat Saturated 12.75%
Fat Unsaturated 28.17%
Fiber 28.66%
Sodium 3.74%
Salt 3.88%
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Recipe Method
1. Preheat the oven to 200C/400F/Gast mark 6. 2. Put the cauliflower, potato and onion into a large roasting dish. 3. Bruise the garlic cloves by basing with a rolling pin or wooden spoon, and add to the roasting dish. 4. Combine the fennel and oil, pour over the vegetables, and roast in the oven for 20 minutes. 5. Remove from the oven, peel the garlic cloves from their papery skines, and transfer to a blender, ensuring you scrape in the oil and fennel seeds. 6. Pour over stock to cover and blend unti smooth.
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