CAL P/SERVE
82
kJ P/SERVE
344
FAT P/SERVE
1.4g
SODIUM P/SERVE
987g
You can swap the cauliflower with broccoli if you like or even include some baby spinach.
Ingredients
- 1 leek, washed and sliced
- 2 large zucchinis, chopped
- 1/2 head cauliflower, chopped
- 2 cloves garlic, crushed
- 4 cups chicken or vegetable stock, heated
- 1 tsp. Dijon mustard
- Sprinkle oregano
- 1 tbsp. olive oil
- Cracked pepper
Method
- Heat a medium pot with olive oil and sauté leek on low heat, approx 5 mins.
- Turn up heat to medium, add zucchini, garlic and oregano and stir a further couple of minutes.
- Now add the cauliflower, Dijon mustard, season with salt and pepper to taste.
- Heat stock and add to pan. Simmer for 20 minutes, taste and add more seasoning if needed.
- Turn off heat and blend until smooth.
- Enjoy!
Nutrition Table
Servings: 4
Serving size:522g
Average Serve | Average 100g | |
---|---|---|
Energy | 344 kJ | 66 kJ |
82 Cal | 16 Cal | |
Protein | 5.4 g | 1.0 g |
Fat, total | 1.4 g | 0.3 g |
- Saturated | 0.4 g | 0.1 g |
Carbohydrate | 7.8 g | 1.5 g |
- Sugars | 6.4 g | 1.2 g |
Sodium | 987 mg | 189 mg |