Cauliflower & Corn Chowder
Recipe: #32898
July 07, 2019
Categories: Cheese, Parmesan, Leek, Potluck, Oven Roast, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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