Cauliflower Parmesan Soup
CAL P/SERVE
98
kJ P/SERVE
411
FAT P/SERVE
3.5g
SODIUM P/SERVE
82g
The leek and cauliflower gives this a subtle gentle flavour and the addition of a little parmesan cheese adds a lovely diamention. For the stock we have used Massel vegetable powdered stock as it has lower sodium levels than other brands. Watch what stock you use as this pushes the sodium levels up quite significantly.
This recipe is low fat, low sodium, low sugar, gluten free, and vegetarian.
Ingredients
- 1/2 leek, washed and sliced
- 1/2 onion, chopped
- 1/2 cauliflower, cut into florets
- 2 large potatoes
- 2 cups vegetable stock, heated
- 2 cups water, heated
- 1 tbsp. olive oil
- 1 tsp. oregano
- 1 tsp. margoram
- 1 tbsp. fresh parmesan cheese or Reggiano
Method
- In a large pot, sauté the leek and onion with the olive oil until softened, around 10 mins.
- Add cauliflower florets, potato and the stock, bring to the boil stirring occasionally. Add the oregano and marjoram then season with S & P. Once stock is boiling, reduce heat to a simmer until cauliflower has softened. This should be around 15 - 20 mins.
- Add parmesan cheese then blend the soup with a hand blender.
- Serve immediately.
Nutrition Table
Servings: 6
Serving size:335g
| Average Serve | Average 100g | |
|---|---|---|
| Energy | 411 kJ | 123 kJ |
| 98 Cal | 29 Cal | |
| Protein | 3.9 g | 1.2 g |
| Fat, total | 3.5 g | 1 g |
| - Saturated | 1 g | 0.3 g |
| Carbohydrate | 10.1 g | 3.0 g |
| - Sugars | 2.3 g | 0.7 g |
| Sodium | 82 mg | 24 mg |
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