CAULIFLOWER AND MUSTARD SOUP
13th June 2024
Category
Classical & MKD Recipes
Fat: 29.47g Protein: 3.26g CHO:4.75g Kcal: 297 CLASSICAL 3.68:1 RATIO
Notes
Mo’s tip: If you need to add some protein, this is nice with some grated cheese stirred in, or chopped ham.
The mustard makes it quite piquant, so a nice grown-up flavour
Ingredients
- 50g Cauliflower
- 40g Celeriac
- 20g Celery
- 8g Wholegrain mustard
- 25g Butter
- 15g Double cream
- 25g Leeks
- You will also need 1 chicken or vegetable KNORR stock cube dissolved in 100mls of hot water and 4g GIA garlic paste.
Instructions
- Grate the cauliflower then weigh it.
- Peel and dice the celeriac, slice the leeks and celery.
- Melt the butter in a saucepan and gently fry the cauliflower, celeriac and celery for a few minutes until soft, add the leeks and GIA garlic paste.
- Fry gently for 3 minutes, do not let it brown, add the stock then let it simmer for approximately 10 minutes until all the vegetables are soft.
- Blend with a stick blender until as smooth as possible, then stir in the mustard.
- When ready to serve, stir in the cream.
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CLICK HERE FOR DISCOUNTS.