Cauliflower and Parmesan Soup Recipe

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Ingredients:

Serving

1 cauliflower , 2 1/4 lbs
1/2 lb potato
5 1/4 cups water or 5 1/4 cups vegetable stock
2 leeks, trimmed
1 tbsp butter
sea salt and pepper
40 g grated parmesan cheese
grated nutmeg
1 tbsp finely chopped parsley
1 tbsp finely snipped chives

Directions:

Cut the cauliflower into small florets. Peel and dice the potato. Bring the water or stock to the boil, salt it well and cook the potato and cauliflower for 15 minutes.
Trim the leeks and finely slice them. Melt the butter in a frying pan and gently cook the leeks until softened. Tip the leeks into the cauliflower and potato mixture and simmer for 5 minutes.
Use a potato masher to crush the vegetables in the pan, or purée half the soup in a blender and return to the pan. Simmer gently for 5 minutes. Add the parmesan and nutmeg, stirring gently. Taste for salt and pepper, scatter with parsley and chives, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	139.19 Kcal (583 kJ)
Calories from fat	34.76 Kcal
		% Daily Value*
Total Fat	3.86g	6%
Cholesterol	10.96mg	4%
Sodium	184.45mg	8%
Potassium	703.13mg	15%
Total Carbs	20.54g	7%
Sugars	6.18g	25%
Dietary Fiber	5.16g	21%
Protein	7.34g	15%
Vitamin C	87.1mg	145%
Vitamin A	0.4mg	13%
Iron	1.1mg	6%
Calcium	162.8mg	16%

Amount Per 100 g
Calories	30.59 Kcal (128 kJ)
Calories from fat	7.64 Kcal
		% Daily Value*
Total Fat	0.85g	6%
Cholesterol	2.41mg	4%
Sodium	40.53mg	8%
Potassium	154.51mg	15%
Total Carbs	4.51g	7%
Sugars	1.36g	25%
Dietary Fiber	1.13g	21%
Protein	1.61g	15%
Vitamin C	19.1mg	145%
Vitamin A	0.1mg	13%
Iron	0.2mg	6%
Calcium	35.8mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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