Cauliflower Soup
About the recipe
This recipe has been kindly provided by: Jackson, E., Kanos, C., & Lambert, K. Department of Nutrition and Dietetics University of Wollongong
Nutrition Per Serving
258mg
Potassium
0g
Protein
7g
Carbohydrate
282mg
Sodium
79mg
Phosphate
Ingredients Serves 4
- Vegetables & Fresh Produce
- 300 grams Fresh cauliflower
- Dairy & Alternatives
- 300 grams Thickened cream
- Oils, Sauces & Condiments
- 1 tbsp Oyster sauce
Method
Step 1
Chop cauliflower into small chunks.
Step 2
Place cauliflower into a saucepan along with 2 cups of water. Cook until tender.
Step 3
Allow to cool. Once cooled place cauliflower and water into a blender.
Step 4
Mix in cream and oyster sauce. Season well and serve.
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