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Time to make:
45 mins, prep 15 mins, cook 25-30 mins
$1.86 per serve
(at time of publication)
Full ingredients list:
- 700g cauliflower, coarsely chopped
- 1 small leek (white part only), sliced
- 1 medium potato, peeled, cut into chunks
- 3 1/2 cups reduced-salt vegetable or chicken stock
- 2 cloves garlic, crushed
- 1/2 cup Philadelphia Light Cream For Cooking
- pinch paprika
- 2 teaspoons finely chopped flat-leaf parsley
Nutritional information (per serve)
Instructions and steps:
Step 1 Place cauliflower, leek, potato, stock and garlic into a large saucepan. Bring to the boil. Reduce heat, cover and simmer for 25ñ30 minutes, until potato is tender. Cool slightly.
Step 2 Blend mixture using a stick blender, or in two batches in a food processor. Season with freshly ground black pepper and stir through cooking cream. Sprinkle with paprika and chopped parsley before serving.
Serve as part of this special three-course Mother's Day lunch
Entrée: Cauliflower soup
Side: Steamed broccoli with pine nuts and currants
Main: Chicken cacciatore
2 hours before lunch
- Berry-misu: Prepare raspberry syrup and refrigerate. Beat together the cream and yoghurt. Store in the fridge.
- Cauliflower soup: Make soup and leave in saucepan, ready to reheat.
- Chicken cacciatore: Prepare main while soup is cooking. Leave in saucepan and reheat just before serving.
30 minutes before lunch
- Berry-misu: When the raspberry syrup is cool, prepare Berry-misu, minus the garnish, and store in the fridge.
- Steamed broccoli with pine nuts and currants: prepare side dish. Set aside and keep warm.
- Prepare the pasta for the Chicken cacciatore.
When ready to serve
- Reheat soup. Garnish with paprika and parsley before serving.
- Have the Chicken cacciatore simmering.
- Take the Berry-misu out of the fridge and sprinkle with chocolate curls and fresh berries.
Swap the leek and potato for an onion and sweet potato. You can also use frozen cauliflower to reduce the cost of the dish.
Save the remaining Philadelphia Light Cream For Cooking for the Berry-misu.
About this recipe
First published: May 2011