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Cauliflower Chowder

May 10, 2012
D Day I made this cauliflower chowder the evening before my deadline day.  I had two essays to submit, so I knew I needed to prepare a healthy meal in advance.  All of the ingredients in the chowder are great for my diet and it’s very comforting so it doesn’t feel like healthy food at all.  That’s if you’re a fan of vegetables.

This recipe was adapted from Morrisons Magazine (Result Customer Communications, 2012)

1tbsp sunflower oil, 1 onion (peeled and chopped up), 400g cauliflower (chopped into small pieces), 1 sweet potato (peeled and diced), 1 red pepper, 100g sweetcown, 100g frozen peas, 400ml vegetable stock (made from 1 cube), 1 1/2 tbsp cornflour, 400ml skimmed milk, 60g mild cheddar cheese, dried parsley to serve.


1. Heat the oil in a large pan and add the onion, cauliflower, sweet potato and red pepper.
2. Cook and stir for 5 minutes until the vegetables are soft.
3. Add the sweetcorn, peas and stock.
4. Bring the vegetables to the boil, reduce the heat and simmer for 10 minutes until the vegetables are cooked.
5. Mix the cornflour with 2tbsp of cold water and stir into the soup with milk.
6. Add the cheese and heat through, stirring, until the cheese melts.
7. Season to taste and scatter parsley when serving.

Saffy’s Top Tip
After peeling and slicing the sweet potato put the potato in a pan of water and let it simmer for 10 – 15 minutes.  Sweet potato is a very hard root vegetable, so it is important to make sure it cooks for the same time as the red pepper and cauliflower to get the best flavour out of it.

From → Main Meals

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