Ingredients

  • 1 tablespoon oil
  • 1 onion (chopped)
  • 1 head cauliflower (cut into pieces)
  • 2 potatoes (peeled, chopped)
  • 6 cups chicken stock
  • 6 1/2 ounces gruyère cheese (grated)
  • 8 slices baguette

Directions

  1. In a large saucepan, heat oil over medium heat. Cook onion for 5 mins, until soft. Add cauliflower and potatoes. Cook, stirring, for 2 mins, until coated. Add stock and bring to a boil. Reduce heat to low and simmer for 20-25 mins, until vegetables are tender. Season to taste. Allow soup to cool slightly then purée until smooth. Add 4.5 oz cheese and stir until melted.
  2. Meanwhile, preheat broiler. Toast 1 side of baguette slices under broiler for 1 min. Flip over and sprinkle with remaining cheese. Broil for 3 mins, until cheese is golden and melted.
  3. Ladle hot soup into serving cups or bowls. Top each with a cheesy crouton to serve.
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NutritionView more

420Calories
Sodium33%DV780mg
Fat18%DV12g
Protein45%DV23g
Carbs19%DV56g
Fiber16%DV4g

PER SERVING *

Calories420Calories from Fat110
% DAILY VALUE*
Total Fat12g18%
Saturated Fat4.5g23%
Trans Fat
Cholesterol30mg10%
Sodium780mg33%
Potassium750mg21%
Protein23g45%
Calories from Fat110
% DAILY VALUE*
Total Carbohydrate56g19%
Dietary Fiber4g16%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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