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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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.