Facts and Figures
|
| Serving Size |
6 |
| Preparation Time |
20 minutes |
| Cooking Time |
45 minutes |
| Key Nutritional Value |
Energy 198kcal/189kJ
Protein 6.4g
Fat 11.3g
Sodium 20.0mmol
Potassium 23.4mmol
Phosphorus 4.6mmol
|
Ingredients
|
| Cauliflower in florets |
2lb3oz/1kg |
| Onion |
3oz/85g, chopped |
| Celery |
3oz/85g, chopped |
| Leek |
3oz/85g,chopped |
| Garlic |
2 cloves, crushed |
| Potato |
5oz/140g, chopped |
| Grain mustard |
1oz/28g |
| Dijon mustard |
1oz/28g |
| Butter(unsalted) |
2oz/55g |
| Bay leaves |
2 |
| Whole peppercorns |
3 |
| Salt |
pinch/2g |
| Sugar |
1/2oz/15g |
| Water |
2 pint/1.2l |
| For the garnish: |
|
| Cauliflower florets |
5 pieces/50g |
| Ciabatta bread |
3 slices/75g |
| Parsley |
1/2oz/15g |
| Grain mustard |
1/2oz/15g |
| Olive oil |
1 tbsp/15ml |
| Thick bottomed saucepan, with lid. Liquidiser or hand blender. |
|
Instructions
|
Melt butter in thick bottomed pan and then add all the ingredients except the water.
Sweat all the ingredients in the pan until half cooked, then add the water and bring to the boil. Once boiled turn the heat down and simmer for approximately 30-40 minutes.
Remove the pan from the stove and with a liquidiser or blender, blend the soup until smooth, adjust the taste with mustard and sugar if need be.
Garnish: Blanch the florets in boiling water for approximately 5 minutes, then refresh in cold water. Mix the mustard, parsley and oil together until bound. Spread mustard mix smoothly over bread and grill until crunchy. then cut into croutons.
To serve: Reheat the soup, then pour into the serving bowl, place the cauliflower florets into the middle of the soup, with the croutons on top.
Please check with your own renal dietitian or healthcare professional that the dish is suitable for you. |
