Directions:
- Melt the butter in a large lidded saucepan and brown the chopped cashew nuts for about 1 minute.
- Stir in the onion, garlic and potato, cover and sweat for 10 mins, shaking the pan occasionally.
- Add the cauliflower and stock, bring to the boil, cover and simmer for 20 mins or until the cauliflower is tender.
- Remove from heat and blend in the cheese, allow to cool slightly.
- Blend half of the mixture and then stir this through the rest of the soup so that you can actually see pieces of cauliflower and nut.
- Reheat very gently without boiling so as not to toughen the cheese.
- Check seasoning.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1107.02 Kcal (4635 kJ) | ||
| Calories from fat | 210.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.36g | 36% | |
|---|---|---|---|
| Cholesterol | 43.63mg | 15% | |
| Sodium | 33637.68mg | 1402% | |
| Potassium | 753.89mg | 16% | |
| Total Carbs | 174.65g | 58% | |
| Sugars | 6.84g | 27% | |
| Dietary Fiber | 5.08g | 20% | |
| Protein | 14.76g | 30% | |
| Vitamin C | 73.6mg | 123% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 2mg | 11% | |
| Calcium | 266mg | 27% | |
| Amount Per 100 g | |||
| Calories | 232.93 Kcal (975 kJ) | ||
| Calories from fat | 44.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.91g | 36% | |
|---|---|---|---|
| Cholesterol | 9.18mg | 15% | |
| Sodium | 7077.89mg | 1402% | |
| Potassium | 158.63mg | 16% | |
| Total Carbs | 36.75g | 58% | |
| Sugars | 1.44g | 27% | |
| Dietary Fiber | 1.07g | 20% | |
| Protein | 3.11g | 30% | |
| Vitamin C | 15.5mg | 123% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.4mg | 11% | |
| Calcium | 56mg | 27% | |
* 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.
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