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Cauliflower Cheese Soup
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- 20 g olive oil
- 200 g onions, quartered
- 1 garlic clove
- 750 g cauliflower, leaves trimmed, cut in pieces
- 600 g vegetable stock
- ¾ tsp fine sea salt
- ¼ tsp ground black pepper
- 1 dried bay leaf
- 100 g milk
- 100 g Cheddar cheese, cut in pieces, plus extra grated for garnishing
- 10 g fresh chives, snipped in lengths (3 mm), for garnishing
- per 1 portions
- 716 kJ / 171 kcal
- 9.9 g
- 8 g
- 11.1 g