Roasted Cauliflower and Cheddar Soup
Blood Sugar: 1Servings: 5Preparation Time: 10minMeal Category: Lunch
Micronutrients:CalciumVitamin AFolate
Macronutrients per 100g
Energy
74kcal
Sugar
1g
Fat
6g
Fiber
1g
Sat fat
4g
Protein
3g
Carbs
3g
Sodium
256mg
Ingredients
1 peeled and quartered Onion, 2 washed and roughly chopped Leeks, 400g / 14.11oz broken into florets Cauliflower, 6 cloves Garlic, 3 tbsp melted Coconut oil, 1 litre / 33.8fl oz hot Chicken stock, 200g / 7.05oz grated Cheddar
Preparation
1. Preheat the oven to 180°C (356°F). 2. In a roasting tray, toss 1 peeled and quartered Onion, 2 washed and roughly chopped Leeks, 400g / 14.11oz broken into florets Cauliflower, and 6 cloves Garlic in 3 tbsp melted Coconut oil. 3. Season with salt and pepper and roast until soft, tossing occasionally for about 45 minutes. 4. Transfer the roasted vegetables to a bowl, add 1 litre / 33.8fl oz hot Chicken stock and 200g / 7.05oz grated Cheddar. 5. Blend until smooth, adding extra seasoning if needed.
Micronutrients % of RDI
Iron
0% of RDI
Magnesium
7% of RDI
Vitamin C
10% of RDI
Omega 3
5% of RDI
Vitamin A
38% of RDI
Calcium
82% of RDI
Folate
15% of RDI
Good to know
If the soup cools too much during blending, reheat gently.
How to Prepare
1. Preheat the oven to 180°C (356°F). 2. In a roasting tray, toss 1 peeled and quartered Onion, 2 washed and roughly chopped Leeks, 400g / 14.11oz broken into florets Cauliflower, and 6 cloves Garlic in 3 tbsp melted Coconut oil. 3. Season with salt and pepper and roast until soft, tossing occasionally for about 45 minutes. 4. Transfer the roasted vegetables to a bowl, add 1 litre / 33.8fl oz hot Chicken stock and 200g / 7.05oz grated Cheddar. 5. Blend until smooth, adding extra seasoning if needed.
Good to Know
If the soup cools too much during blending, reheat gently.
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