HFG cauliflower and blue cheese soup

Serves: 4
Time to make: 40 mins

Total cost: $ 15.92 / $ 3.98 per serve

(at time of publication)

Ingredients

1 teaspoon olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1 potato, peeled, diced
1 head cauliflower, chopped (including the stalk)
3 cups salt-reduced chicken stock
4 slices lean bacon
75g blue vein cheese, crumbled
freshly ground black pepper, to taste
4 slices multigrain bread, toasted
2 tablespoons onion marmalade, to serve

Instructions

1 Heat oil in a large saucepan over a medium heat. Cook onion and garlic until softened. Add potato and cook for 3-4 minutes. Add cauliflower and stock. Bring to the boil. Reduce heat and simmer for 30 minutes until vegetables are tender.

2 Meanwhile, fry or grill bacon until crisp.

3 Purée soup in a blender (or use a stick blender). When thick and creamy, gently reheat. Add cheese and stir through until melted. Season with pepper. Garnish with extra blue cheese, if preferred.

4 Top toast with bacon and a dollop of onion marmalade. Cut in triangles and serve with soup.

Nutrition Info (per serve)

Kilojoules 1250kJ

Calories 299cal

Protein 18g

Total fat 11g

–Saturated fat 5g

Carbohydrates 35g

–Sugars 12g

Dietary fibre 4g

Sodium 1010mg

Calcium 150mg

Iron 2.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.