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Roasted Cauliflower Soup

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

4.0g

Energy (kJ)

1274kJ

Energy (kcal)

305kcal

Carbohydrate incl. fibre (g)

14.4g

Carbohydrate excl. fibre (g)

12.3g

Sugar (g)

6.2g

Fibre (g)

2.2g

Fat (g)

27.7g

Saturated fat (g)

19.8g

Unsaturated fat (g)

6.1g

Monounsaturated fat (g)

4.3g

Polyunsaturated fat (g)

1.9g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

482mg

Salt (g)

1.20g

Vitamin A (IU)

11IU

Vitamin C (mg)

36.1mg

Calcium (mg)

50mg

Iron (mg)

3.77mg

Potassium (mg)

502mg

Total

16.0g

5096kJ

1219kcal

57.8g

49.1g

24.7g

8.7g

110.8g

79.3g

24.5g

17.1g

7.4g

0.0g

0mg

1927mg

4.82g

43IU

144.6mg

199mg

15.07mg

2008mg

  • 2 onions, peeled and quartered
  • 650 g cauliflower, cut into florets (don't discard the stems)
  • 4 cloves of garlic, unpeeled
  • 45 ml Knorr Creamy 1000 Island salad dressing
  • 15 ml olive oil
  • pinch sugar
  • 400 ml tin of coconut milk
  • 500 ml warm vegetable stock

Garnish:

  • 2 cauliflower florets, broken into small pieces
  • oil for frying
  • chives, chopped
  • Robertsons freshly ground Black Pepper
  • Robertsons Atlantic sea salt