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Soup of roasted cauliflower with blue cheese
 
 
4 ServingsPTM20 min

Soup of roasted cauliflower with blue cheese


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Directions

  1. Preheat the oven to 200ºC.
  2. Sprinkle the cauliflower florets with the olive oil and season with salt and pepper.
  3. Spread the cauliflower with the garlic and shallots over the baking tray and rack in the oven for about 25 minutes.
  4. Remove from the oven and remove the skin from the garlic and shallots.
  5. Add the chicken stock together with the cauliflower. Boil for about 10 minutes at a low setting and season with nutmeg, salt and pepper.
  6. Puree with a hand blender into a smooth soup and stir in the cream.
  7. Spoon the soup into bowls and spread the blue cheese over it.
  8. Make a nice shape, for example a Christmas tree, from the parsley using a mold.

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Nutrition

225Calories
Sodium0% DV0g
Fat28% DV18g
Protein16% DV8g
Carbs2% DV6g
Fiber0% DV0g

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