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Name: Cauliflower And Tomato Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 3 Celery sticks; sliced; 1 lg Onion chopped; ; (2oz); 1 397 gram can chopped; 1 lg Cauliflower; separated into; ; florets; 3 Spring onions; chopped; 1 Bay leaf; 1 lg Carrot; chopped; 50 g Reduced-fat hard cheese;; 600 ml Vegetable stock; (1 pint); Salt and pepper

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INGREDIENTS

3 Celery sticks; sliced
1 lg Onion ; chopped
; (2oz)
1 397 gram can chopped
1 lg Cauliflower; separated into
; florets
3 Spring onions; chopped
1 Bay leaf
1 lg Carrot; chopped
50 g Reduced-fat hard cheese;
600 ml Vegetable stock; (1 pint)
Salt and pepper

Servings

INSTRUCTIONS

Place the cauliflower, celery, onion, carrot, bay leaf, stock and seasoning in a large saucepan. Bring to the boil, cover and simmer for 10 minutes. Add the chopped tomatoes and continue cooking for a further 10 minutes, or until the vegetables are tender. Remove the pan from the heat and discard the bay leaf. Place the soup in a blender or food processor and blend until smooth. Return the soup to the saucepan, stir in a little water if too thick and add the spring onion. Reheat gently. Serve in soup bowls or mugs, sprinkled with the grated cheese.

NOTES

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Nutrition

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Serving Size: 1 Serving (40g)
Recipe Makes: 4 servings

Calories: 11
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 39.9mg		1 %
Potassium 41mg		1 %
Total Carbohydrate 2.7g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 2.2g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 11

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