Cauliflower & Corn Chowder

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (576.1 g)
  • Calories 336.4
  • Total Fat - 14.1 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 37.4 mg
  • Sodium - 1107.3 mg
  • Total Carbohydrate - 27.8 g
  • Dietary Fiber - 4.2 g
  • Sugars - 13.3 g
  • Protein - 27.8 g
  • Calcium - 282.4 mg
  • Iron - 2 mg
  • Vitamin C - 18.9 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 200C (400F).

Step 2

Place 2 cus of the cauliflower in a large bowl and add the garlic, parmesan, salt, pepper and half the oil and toss to combine and then spread the cauliflower mixture on a large oven tray and cook for 20 minutes or until golden.

Step 3

While the cauliflower is cooking, heat the remaining oil in a medium saucepan over medium heat and add the leek and cook, stirring, for 4 minutes or until softened and then add the corn, beans, stock, watere, salt, pepper and remaining cauliflower and cover with a lid and cook for 15 minutes.

Step 4

Pour half the mixture into a jug and using a handheld blender, blend until smooth and then return to the soup and cook for 10 minutes.

Step 5

Divide the soup between bowls and top with the roasted cauliflower, chives, dill and pepper to serve.

Tips & Variations


No special items needed.

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