with Extra Cheddar Cheese & Parsley
A bowl of hearty, comforting soup is easily our favourite way to warm up when the weather cools down! This one is packed full of goodness, with an array of roasted veggies and pops of sweetcorn in a creamy broth. A sprinkle of Cheddar at the end adds the perfect amount of richness and cheesy deliciousness. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Cauliflower
1 portion
Potato
1
Carrot
1
Leek
1
Lemon
0.5
Garlic
2 clove
Sweetcorn
1 tin
Garlic & Herb Seasoning
1 sachet
All-American Spice Blend
1 sachet
Cream
0.5 packet
Water
2 cup
Shredded Cheddar Cheese
2 packet
Parsley
1 packet
• Preheat oven to 220°C/200°C fan-forced. Chop cauliflower (including stalk!) into small florets. Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, thinly slice leek. Slice lemon into wedges. Finely chop garlic. Drain sweetcorn.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook leek and corn, stirring, until softened, 4-5 minutes. • Add garlic, garlic & herb seasoning and All-American spice blend, and cook until fragrant, 1 minute.
• Add cream (see ingredients) and the water, and bring to the boil. Reduce heat to medium, then simmer until slightly reduced, 4-5 minutes.
• To the soup, add roasted veggies and a squeeze of lemon juice, then stir to combine. Season to taste. TIP: Add a splash more water if the soup looks too thick.
• Divide creamy roasted veggie and corn soup between bowls. Sprinkle over shredded Cheddar cheese. Tear over parsley. Enjoy!
2650
kJ
Energy (kJ)
42.6
g
Fat
24.6
g
of which saturates
41.2
g
Carbohydrate
23.7
g
of which sugars
7.5
g
Dietary Fibre
17.9
g
Protein
1506
mg
Sodium
