recipes
Creamy Cauliflower Soup
A mug of piping hot soup is always a winner.
serves 4
10 min prep
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ingredients
| 2 teaspoons olive oil ½ cup frozen Birds Eye Chopped Onions 1 stick celery, chopped 1 large potato, peeled and diced 500g packet frozen Birds Eye Cauliflower 4 cups vegetable or chicken stock 400g can Edgell Butter Beans, undrained, reserving a few beans for garnish 2 teaspoons horseradish cream ½ cup light cream ¼ cup finely chopped fresh parsley |
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instructions
step 1
Heat oil in a large saucepan, add frozen Birds Eye Chopped Onions and celery and cook for 1-2 minutes.
step 2
Add potato and frozen Birds Eye Cauliflower and cook for a further 2 minutes. Pour in stock and bring to the boil. Reduce heat and simmer covered for 20 minutes or until vegetables are tender.
step 3
Puree soup and return to hot saucepan, add undrained Edgell Butter Beans, horseradish and cream; reheat stirring continually. Serve garnished with chopped parsley and reserved beans.
recipe tip
Horseradish can be substituted with seeded mustard.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1160kJ (278Cal) | 213kJ (51Cal) |
| Protein | 15.6g | 2.9g |
| Fat - Total | 12.1g | 2.2g |
| - Saturated | 6.4g | 1.2g |
| Carbohydrate | 22.3g | 4.1g |
| - Sugars | 8.3g | 1.5g |
| Dietary Fibre | 8.8g | 1.6g |
| Sodium | 1590mg | 290mg |
| Potassium | 899mg | 164mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Creamy Cauliflower Soup
Creamy Cauliflower Soup
A mug of piping hot soup is always a winner.
ingredients
2 teaspoons olive oil
½ cup frozen Birds Eye Chopped Onions
1 stick celery, chopped
1 large potato, peeled and diced
500g packet frozen Birds Eye Cauliflower
4 cups vegetable or chicken stock
400g can Edgell Butter Beans, undrained, reserving a few beans for garnish
2 teaspoons horseradish cream
½ cup light cream
¼ cup finely chopped fresh parsley
instructions
step 1
Heat oil in a large saucepan, add frozen Birds Eye Chopped Onions and celery and cook for 1-2 minutes.
step 2
Add potato and frozen Birds Eye Cauliflower and cook for a further 2 minutes. Pour in stock and bring to the boil. Reduce heat and simmer covered for 20 minutes or until vegetables are tender.
step 3
Puree soup and return to hot saucepan, add undrained Edgell Butter Beans, horseradish and cream; reheat stirring continually. Serve garnished with chopped parsley and reserved beans.
serves 4 10 min prep recipe tip
Horseradish can be substituted with seeded mustard.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au