Golden cauliflower and Parmesan soup

HERE'S HOW WE MAKE IT

We roast the cauliflower with turmeric to give it a subtle flavour and lovely golden colour, then cook until soft with onions, garlic, celery, carrots and vegetable stock before pureeing it with Parmesan into velvety smoothness.

INGREDIENTS

Cauliflower, carrots, celery, garlic, grana padano Parmesan, pepper, olive oil, salt, turmeric, butter, onion, thyme, vegetable stock (Massel) water.

ALLERGENS

CONTAINS:

Dairy.

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	INDIVIDUAL	SMALL
ENERGY	665kj	1862.1kj
PROTEIN	8.8g	24.7g
FAT TOTAL	12.2g	34.4g
- SATURATED	4.2g	11.9g
CARBS	6.9g	19.5g
- SUGARS	6.5g	18.4g
SODIUM	1073.3mg	3005.5mg

SIZES

Individual:

Serves one adult with bread

Small:

Serves two adults generously or three for lunch with bread

GOES WITH

Serve with crusty bread and some shaved Parmesan.

PREP, COOK AND SERVE

Empty into a saucepan and place over a gentle heat, stirring occasionally till piping hot (70C); or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally until piping hot throughout.

DEFROST INFORMATION : Suitable for freezing. Defrost overnight in the fridge. For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process. Once defrosted, keep refrigerated and reheat and consume within 48 hours.

Cooking instructions are guidelines only. Microwave times checked in a 900W oven. Microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.