Creamy cauliflower soup

Health services Workplaces & Tertiary education Sport & recreation

Allergen – Contains gluten and dairy.

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g Best choice NF Nut free EF Egg free Main meal Snack

Ingredients

Margarine - 150 grams

Plain flour - 150 grams

Brown onion - 240 grams (Diced)

Cauliflower - 1.0 kg (Chopped)

Milk - 600 ml (Low fat)

Chicken stock - 1.2 litres (Salt reduced)

Pepper – white - ½ tsp.

Thyme – dried - 1 tsp.

Margarine - 375 grams

Plain flour - 375 grams

Brown onion - 600 grams (Diced)

Cauliflower - 2.25 kg (Chopped)

Milk - 1.5 litres (Low fat)

Chicken stock - 3.0 litres (Salt reduced)

Pepper – white - 10 grams

Thyme – dried - 6 grams

Margarine - 750 grams

Plain flour - 750grams

Brown onion - 1.2 kg (Diced)

Cauliflower - 4.5 kg (Chopped)

Milk - 3.0 litres (Low fat)

Chicken stock - 6.0 litres (Salt reduced)

Pepper – white - 20 grams

Thyme – dried - 12 grams

Method

Heat large pot, melt the margarine, add onion and fry off until very lightly coloured, add cauliflower, stir for 2 minutes.
Add the flour and bring the mix together, stir in milk, stock and thyme, beat with a whisk if lumps begin to form, bring to the boil and reduce heat to a simmer cook for 30-45 minutes.
Blend smooth with a stick blender, season with pepper to taste.

This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.