Recipe Details
| Title | Roasted cauliflower soup |
|
| Author | Jack Monroe | |
| Portions | 2 | |
| Created | 16th February 2015 09:36 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 463.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Cauliflower | 400 Gram | |
| Potato, Desiree, raw | 1 Medium | |
| Onions, raw | 1 Medium | |
| Garlic | 4 Clove | |
| Seeds, fennel | 1 Teaspoon | |
| Oil, olive | 2 Tablespoon | |
| Stock, vegetable, bouillon, liquid, Marigold | 500 Millilitre |   |
Special Dietary Requirements Suitability
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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.