Cooking in progress....

Cauliflower Cheese Soup

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)46.0748
Energy (kCal)886.9459
Carbohydrates (g)45.7424
Total fats (g)59.0673
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the butter in a large saucepan. | 2. Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning. | 3. Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing. | 4. Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. | 5. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. | 6. When ready to serve, warm through, ladle into mugs or bowls, top with the cheese, then stir through before eating. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/2 ounce 80.7975 3.7124 2.5246 6.803999999999999
    onion 1 chopped 60.0 14.01 1.65 0.15
    cauliflower 1 - - - -
    potato 1 peeled cut - - - -
    vegetable stock 3 cups 33.15 6.1659 1.5912 0.4641
    milk 1 2/3 2/3 248.0667 19.4387 12.81 13.298
    sharp cheddar cheese 4 ounces shredded 464.9317 2.4154 27.499000000000002 38.3512

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

    Similar Recipes by Processes Similar Recipes by Category Composition