Creamy cauliflower and swede soup

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(9)
Soups|Vegetarian
4 peopleServes
4
Prep   15 min
Cook   20 min
  • Cauliflower, 3 cup(s), florets
  • Swede, peeled, 2 whole, finely chopped
  • Zucchini, 2 medium, chopped
  • Leek, 1 large leek(s), white part only, trimmed, halved lengthways and thinly sliced
  • Vegetable liquid stock, low sodium, 1 litre(s)
  • Thyme, fresh, 2 tablespoon(s)

Method

Combine the cauliflower, swede, zucchini, leek and stock in a large saucepan over medium heat. Cook, partially covered and stirring occasionally, for 20 minutes or until the vegetables are very soft.

Using a hand-held blender, blend the soup in the pan until completely smooth. Season with freshly ground black pepper. Divide the soup among serving bowls, sprinkle with thyme leaves and serve.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0
Bread & Cereals0
Vegetables3.5
Fruit0
Dairy0
Healthy Fats & Oils0
Indulgences0
Calories114
Protein6.5 g
Total fat1 g
- Saturated fat0.1 g
Total carbohydrates17.7 g
- Total sugars15.6 g
Fibre5.6 g
Sodium634 mg

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