Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 5.27 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1tablespoons butter
- 1tablespoons olive oil
- 3 medium leeks, sliced
- 3 1/4 cups vegetable stock, hot, made with 1 stock cube
- 600grams cauliflower florets
- 400grams butterbeans, drained
- 1 2/3 cup milk
- 2teaspoons Dijon mustard
- 75grams cheddar
- 1/3 cup cream
Nutrition per serving
1970kJ / 470Cal
1970 Kilojoules or 470 Calories
23% of daily energy intake*
Protein
15.3grams
Fat
25.5grams
Carbs
50.0grams
Sugars
14.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This delicious rich and creamy cauliflower cheese soup is a meal in itself, made extra silky with butter beans blended in.
Method
Step 1 of 3
Heat the butter and oil in a large, deep pan and cook the leeks for 4-5 minutes until soft. Add the cauliflower, butter beans, mustard and vegetable stock and bring to the boil.
Step 2 of 3
Reduce the heat and simmer for 15 minutes with the lid on until the cauliflower has softened. Add the milk and cheddar and simmer for 3-4 minutes.
Step 3 of 3
Remove from the heat. Add the cream and blend with an immersion blender until smooth.
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