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RECIPE
11 INGREDIENTS6 STEPS35MIN

Cauliflower and Cheese Soup

4.5
2 Ratings

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Nicko's Kitchen

Welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals and of course to have fun while doing it.
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This healthy meal is so filling and budget-friendly!
35MIN
Total Time

Nicko's Kitchen

Welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals and of course to have fun while doing it.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 tsp
1
Onion , roughly chopped
2
Potatoes , peeled, cut
4 cups
Butter Beans
6 cups
Water , boiled
2
Chicken Stock Cubes , crumbled
1 cup
(optional)
1/2 tsp
Ground White Pepper
1/2 tsp
to taste
Freshly Ground Black Pepper

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Nutrition Per Serving

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CALORIES
527
FAT
12.1 g
PROTEIN
29.4 g
CARBS
78.2 g

Cooking Instructions

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Step 1
Heat Olive Oil (1 teaspoon) in a large heavy-based soup pot over a moderate heat. Cook and stir the Onion (1) for 2 minutes, or until soft.
Step 2
Add the Potato (2) and Cauliflower (1). Cook and stir for 2 minutes until combined.
Step 3
Add Butter Beans (800 gram), Water (6 cup), and Chicken Stock Cube (2). Season with Ground White Pepper (1/2 teaspoon) and Salt (1/2 teaspoon). Bring to the boil, then reduce heat and cover. Simmer for 20 minutes, or until vegetables are tender.
Step 4
Remove from heat and cool for 5 minutes.
Step 5
Using an electric stick blender, blend soup until smooth. Stir over a low heat for 3 minutes or until heated.
Step 6
To serve, sprinkle soup with Extra Sharp Cheddar Cheese (1 cup) and Freshly Ground Black Pepper (to taste). Serve alongside crusty bread. Enjoy!

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Nutrition Per Serving
Calories
527
% Daily Value*
Fat
12.1 g
16%
Saturated Fat
6.6 g
33%
Trans Fat
0.0 g
--
Cholesterol
30.9 mg
10%
Carbohydrates
78.2 g
28%
Fiber
22.0 g
79%
Sugars
9.2 g
--
Protein
29.4 g
59%
Sodium
2019.5 mg
88%
Vitamin D
--
--
Calcium
355.6 mg
27%
Iron
6.6 mg
37%
Potassium
1734.2 mg
37%
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