Chicken pasta bake
Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad
Cauliflower soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4-6
Skip to ingredients
- 1 large cauliflower(1.5kg), cut into florets
- ½ tbsp ground cumin
- 2 tbsp olive oilplus extra for drizzling
- 4 thymesprigs
- 1 onionfinely chopped
- 1 celerystick, finely chopped
- 1 garlic clovecrushed
- 750-850ml veg or chicken stock
- 100ml single cream
- ½ small bunch of parsleyfinely chopped
Nutrition: Per serving
- kcal176low
- fat8g
- saturates3g
- carbs14g
- sugars10glow
- fibre6ghigh
- protein8g
- salt0.4g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets in a roasting tin with 1 tbsp olive oil, the cumin and the thyme. Roast for 15 mins or until golden and tender. Discard the thyme.
step 2
Heat the remaining oil in a saucepan with the onion and celery and fry over a medium heat for 10 mins or until softened. Add the garlic and cook for 1 min. Stir through most of the cauliflower, reserving some to top the soup with later. Add 750ml of the stock to the pan and bring to a simmer. Cook for 10 mins.
step 3
Blitz the soup until smooth using a hand blender or food processor. Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Ladle into bowls and top with the parsley, reserved cauliflower and an extra drizzle of olive oil.
