Cauliflower & Corn Chowder
Created by ImPat on July 7, 2019
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Recipe #32898
Ingredients
- 800 grams cauliflower, cut into small florets
- 1 garlic clove, minced
- 1/4 cup parmesan cheese, finely grated (25 grams)
- Seal salt flakes
- Cracker black pepper
- 1 tablespoon olive oil (extra virgin)
- 1 leek, thinly sliced
- 2 corn cobs (kernels removed)
- 400 grams cannellini beans (rinsed and drained)
- 1 litre vegetable stock
- 2 cups water (500 ml)
- 1/2 bunch chives, chopped
- 1/4 cup dill sprigs
How to Make
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Step 1: Preheat oven to 200C (400F).
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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.
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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.
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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.
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Step 5: Divide the soup between bowls and top with the roasted cauliflower, chives, dill and pepper to serve.
Nutritional Facts
- 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