Vegetarian

Cauliflower soup with Roquefort is for Soup.

Cauliflower soup with Roquefort takes 10 minutes to prepare.

Cauliflower soup with Roquefort takes 40 minutes to cook.

Cauliflower soup with Roquefort makes 2 servings.

The ingredients for Cauliflower soup with Roquefort are:

1 medium cauliflower (about 1 lb)
1 oz Roquefort, crumbled into small pieces
1 bay leaf
1/2 oz butter
1 med. onion, peeled and chopped
1or 2 sticks celery, chopped
1 large leek, trimmed, washed and chopped
4 oz (110g) celeriac, peeled and diced
2 tablesp. low fat plain yogurt
salt and black petter
1 3/4 pints of water

Here is how you make Cauliflower soup with Roquefort:

Stock: Trim the cauliflower into small florets and use the trimmings (stalk bits, incl. green stems) for stock. Put trimmings into a saucepan. Add 2 pints water, bay leaf and salt. Bring to the boil and simmer for 20 mins with lid.Meanwhile, in another saucepan with lid, melt the butter gently and add onion, celery, leek and celeriac. Cover and sweat on low heat for 15 mins. When the stock is ready, strain it into the pan of veg. Now add the cauliflower florets, bring it all back to simmering point and simmer for 20-25 mins, until the cauli. is tender.Finally, use a stick blender to blend the soup or put the soup in a food processor for a smooth and creamy soup. Return it to the saucepan, stir in the yogurt and cheese and keep stirring until the cheese has melted and the soup is hot but not boiling. Season.Number of Servings: 2Recipe submitted by SparkPeople user TERESAUK.

The nutritional information for Cauliflower soup with Roquefort is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 159.1

• Total Fat: 11.4 g
• Cholesterol: 31.7 mg
• Sodium: 337.9 mg
• Total Carbs: 8.2 g
• Dietary Fiber: 2.8 g
• Protein: 7.4 g

The dietary needs meet for Cauliflower soup with Roquefort is Low Fat