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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring the stock to boil in a large saucepan. | 2. Add the cauliflower, leeks, diced potato, nutmeg and seasoning. | 3. Cover and boil for 15 minutes until the vegetables are tender. | 4. Place the bacon pieces into a frying pan and dry-fry until crispy; set to one side. | 5. Pour the vegetables and stock into a blender and blitz until smooth. | 6. Pour back into the saucepan and stir in the milk, mustard and cheddar. | 7. Check the seasoning and bring to a simmer. | 8. Serve the soup garnished with bacon and grated Cheddar cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower floret	350			-	-	-	-
leek	350		trimmed sliced	19001.5	4407.725	467.25	93.45
potato	350		diced	-	-	-	-
cheddar cheese	140	g	grated	246.4	14.994000000000002	18.774	12.432
bacon	150		smoked chopped	5424.0	45.36	382.56	406.32
nutmeg	1	teaspoon	grated	11.55	1.0844	0.1285	0.7988
vegetable stock	850	ml		39.6998	7.3842	1.9056	0.5558
milk	300			44652.0	3498.96	2305.8	2393.64
english mustard	1	teaspoon		-	-	-	-
salt black pepper			ground	-	-	-	-
cheddar cheese			grated	246.4	14.994000000000002	18.774	12.432

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