- 0:15 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
It pays to have this easy and hearty creamy cauliflower soup with cheddar & chutney toasts up your sleeve for winter nights. It will be ready in a flash and costs less than $3 per serve.
Ingredients
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1 x 800g can Home Brand Baby Potatoes, rinsed, drained
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1 x 500g pkt frozen cauliflower
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20g unsalted butter
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1 brown onion, coarsely chopped
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2 Massel vegetable stock cubes
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1L (4 cups) water
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500ml (2 cups) milk
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65g (1/4 cup) sour cream
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Chopped fresh chives, to serve
Cheddar & chutney toasts
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4 slices thick white bread
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110g (1/3 cup) fruit chutney
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80g (1 cup) coarsely grated cheddar
Method
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Step 1Place the potatoes, cauliflower, butter, onion, stock cubes, water and milk in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to medium. Cook for 5-6 minutes or until cauliflower is soft.
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Step 2Add the sour cream. Use a stick blender to blend until smooth. Season with salt and pepper.
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Step 3Meanwhile, to make the cheddar & chutney toasts, preheat grill on high. Toast the bread under grill on both sides. Spread with the chutney. Top with the cheddar. Cook under grill for 1-2 minutes or until the cheddar melts.
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Step 4Ladle soup among serving bowls and sprinkle with chives. Serve with toasts.
- Vegetarian
Nutrition
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2141 kj
Energy
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23g
Fat Total
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14g
Saturated Fat
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8g
Fibre
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19g
Protein
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63mg
Cholesterol
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936.87mg
Sodium
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25g
Carbs (sugar)
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53g
Carbs (total)
All nutrition values are per serve
Notes
Storage tip: Store soup (don’t add chives) in an airtight container for up to 4 days.
- Author: Heidi Flett
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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