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false
Off
tool name_speechOutput
Baking dish
tool name
Baking dish
tool id
125204
para tool image
https://d1uz88p17r663j.cloudfront.net/original/Icons-04.svg
tool name_speechOutput
Oven
tool name
Oven
tool id
125205
para tool image
https://d1uz88p17r663j.cloudfront.net/original/Icons-15.svg
1.00
Preheat the oven to 180˚C
1.00
Preheat the oven to 180˚C and grease a large baking tray.
0.00
440941
true
Preparation
Preheat the oven to 180˚C
Preheat the oven to 180˚C and grease a large baking tray.
    • tool name_speechOutput
    Bowl
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    Bowl
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    tool name_speechOutput
    Spoon
    tool name
    Spoon
    tool id
    125209
    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Icons-12.svg
    2.00
    Toss cauliflower in sauce
    3.00
    Mix the olive oil, curry paste, MAGGI Lazenby Worcestershire Sauce and MAGGI Chilli Garlic Sauce in a large bowl. Add the cauliflower and toss to combine.
    0.00
    440943
    true
    Preparation
    Toss cauliflower in sauce
    Mix the olive oil, curry paste, MAGGI Lazenby Worcestershire Sauce and MAGGI Chilli Garlic Sauce in a large bowl. Add the cauliflower and toss to combine.
    Steps image
    Cauliflower sauce
    tool name_speechOutput
    Baking dish
    tool name
    Baking dish
    tool id
    125206
    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Icons-04.svg
    tool name_speechOutput
    Oven
    tool name
    Oven
    tool id
    125207
    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Icons-15.svg
    3.00
    Transfer the mixture to the prepared tray and roast for 10 minutes.
    10.00
    Transfer the mixture to the prepared tray and roast for 10 minutes.
    0.00
    440942
    true
    Cooking
    Transfer the mixture to the prepared tray and roast for 10 minutes.
    Transfer the mixture to the prepared tray and roast for 10 minutes.
    Steps image
    Cauliflower and chickpea
    • tool name_speechOutput
    Baking dish
    tool name
    Baking dish
    tool id
    125199
    para tool image
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    tool name_speechOutput
    Oven
    tool name
    Oven
    tool id
    125200
    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Icons-15.svg
    4.00
    Add red onions, chickpeas and season.
    15.00
    Add the red onion (peeled and cut into thin wedges) and chickpeas (drained and rinsed). Season with salt and pepper and cook for 10 - 15 minutes, or until the cauliflower is tender. Transfer to a serving platter.
    0.00
    440939
    true
    Cooking
    Add red onions, chickpeas and season.
    Add the red onion (peeled and cut into thin wedges) and chickpeas (drained and rinsed). Season with salt and pepper and cook for 10 - 15 minutes, or until the cauliflower is tender. Transfer to a serving platter.
    Steps image
    Cauliflower
    • tool name_speechOutput
    Bowl
    tool name
    Bowl
    tool id
    125201
    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Icons-06.svg
    tool name_speechOutput
    Whisk
    tool name
    Whisk
    tool id
    125202
    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Icons-13.svg
    tool name_speechOutput
    Mason Jars
    tool name
    Mason Jars
    tool id
    125203
    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Icons-39.svg
    5.00
    Prepare Tahini Dressing
    5.00
    Place all of the dressing ingredients into a bowl and whisk together. Alternatively, place all of the ingredients into a jar, close the lid securely and shake well. Season to taste.
    0.00
    440940
    true
    Preparation
    Prepare Tahini Dressing
    Place all of the dressing ingredients into a bowl and whisk together. Alternatively, place all of the ingredients into a jar, close the lid securely and shake well. Season to taste.
    Steps image
    Cauliflower Tahini
    • tool name_speechOutput
    Serving dish
    tool name
    Serving dish
    tool id
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    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Icons-71.svg
    6.00
    Serving suggestion
    1.00
    Serve the traybake topped with a drizzle of dressing, pomegranate rubies, lemon or lime wedges and coriander leaves.
    0.00
    440938
    true
    Presentation
    Serving suggestion
    Serve the traybake topped with a drizzle of dressing, pomegranate rubies, lemon or lime wedges and coriander leaves.
    Steps image
    Cauliflower tray bake
    Steps Video
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    Portions

  • 4 Serves

    • Vegan Indian-inspired Cauliflower Tray Bake
  • 0.31
     Azúcar añadido
  • 50.94
    Milligrams     Magnesium
  • 348.60
    Calories     Energy
  • 96.38
    Milligrams     Calcium
  • 10.24
    Grams     Protein
  • 2.88
    Milligrams     Iron
  • 370.18
    Milligrams     Potassium
  • 80.27
    Micrograms     Food Folate
  • 16.03
    Milligrams     Vitamin C
  • 40.45
    International unit     Vitamin A
  • 1.84
    Milligrams     Vitamin E
  • 41.77
    Grams     Carbohydrates
  • 9.26
    Grams     Fiber
  • 816.28
    Milligrams     Sodium
  • 16.79
    Grams     Fats
  • 2.26
    Grams     Saturated Fats
    • tool name_speechOutput
    Serving dish
    tool name
    Serving dish
    tool id
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    https://d1uz88p17r663j.cloudfront.net/original/Icons-71.svg
    tool name_speechOutput
    Baking dish
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    Baking dish
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    tool name_speechOutput
    Oven
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    Oven
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    Bowl
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    Bowl
    tool id
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    tool name_speechOutput
    Whisk
    tool name
    Whisk
    tool id
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    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Icons-13.svg
    tool name_speechOutput
    Mason Jars
    tool name
    Mason Jars
    tool id
    125203
    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Icons-39.svg
    tool name_speechOutput
    Baking dish
    tool name
    Baking dish
    tool id
    125204
    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Icons-04.svg
    tool name_speechOutput
    Oven
    tool name
    Oven
    tool id
    125205
    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Icons-15.svg
    tool name_speechOutput
    Baking dish
    tool name
    Baking dish
    tool id
    125206
    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Icons-04.svg
    tool name_speechOutput
    Oven
    tool name
    Oven
    tool id
    125207
    para tool image
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    tool name_speechOutput
    Bowl
    tool name
    Bowl
    tool id
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    para tool image
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    tool name_speechOutput
    Spoon
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    Spoon
    tool id
    125209
    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Icons-12.svg
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    true
    Small meal
    Main course
    Salad
    Side dish
    Indian
    Weekends
    Weekdays
    Friends
    Easy
    Family
    Nuts / Peanuts-Free
    Vegetarian
    Other
    Veggies
    From the oven
    Authencity
    New Health
    Inspiriences
    Low carb

  • 1 - 0 min Prep

    • 1659440204
    120711
    1

    Easy Difficulty

    Roast curry-spiced cauliflower pieces, with chickpeas, onions finished with a tahini dressing, coriander, mint and pomegranates.. No need to add additional protein, and a great way to get kids to eat veggies.
    Roast curry-spiced cauliflower pieces, with chickpeas, onions finished with a tahini dressing, coriander, mint and pomegranates.. No need to add additional protein, and a great way to get kids to eat veggies.
    N4HK
    Small meal
    Main course
    Salad
    Side dish
    Indian
    Weekends
    Weekdays
    Friends
    Easy
    Family
    Nuts / Peanuts-Free
    Vegetarian
    Other
    Veggies
    From the oven
    Authencity
    New Health
    Inspiriences
    Low carb
    Cauliflower and chickpea
    Small meal
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    Off
    • tool name_speechOutput
    Knife
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    Knife
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    145600
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    https://d1uz88p17r663j.cloudfront.net/original/Icons-11.svg
    tool name_speechOutput
    Cutting board
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    Cutting board
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    1.00
    Cut and seperate the vegetables into bite pieces
    5.00
    Separate the cauliflower in florets.
    Cut the beetroot into slices.
    0.00
    550407
    true
    Preparation
    Cut and seperate the vegetables into bite pieces
    Separate the cauliflower in florets.
    Cut the beetroot into slices.
    • tool name_speechOutput
    Bowl
    tool name
    Bowl
    tool id
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    tool name_speechOutput
    Pot
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    Pot
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    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Icons-02.svg
    2.00
    Steam the vegetables
    20.00
    In a steamer, in the microwave, or in a pot on the stove, steam or boil the carrots, sweetcorn, peas, beetroot and cauliflower until cooked but still firm.
    Cook the beetroot in a separate bowl or pot to ensure the colours don't mix.
    0.00
    550406
    true
    Cooking
    Steam the vegetables
    In a steamer, in the microwave, or in a pot on the stove, steam or boil the carrots, sweetcorn, peas, beetroot and cauliflower until cooked but still firm.
    Cook the beetroot in a separate bowl or pot to ensure the colours don't mix.
    • tool name_speechOutput
    Pan
    tool name
    Pan
    tool id
    145601
    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Icons-05.svg
    3.00
    Fry the beef sausage
    10.00
    In a pan, on the stove top, fry the beef sausage (boerewors) in a tablespon of canola or sunflower oil, until brown.
    0.00
    550408
    true
    Cooking
    Fry the beef sausage
    In a pan, on the stove top, fry the beef sausage (boerewors) in a tablespon of canola or sunflower oil, until brown.
    4.00
    Prepare the plate
    2.00
    Arrange the food on a plate in the shape of a rainbow in the order, Red, Orange, Yellow, Green, Brown, Purple, White.
    0.00
    550409
    true
    Presentation
    Prepare the plate
    Arrange the food on a plate in the shape of a rainbow in the order, Red, Orange, Yellow, Green, Brown, Purple, White.
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    2.00
    5.00

  • 1 Serves

    • Rainbow plate
  • 24.60
    Milligrams     Cholesterol
  • 106.73
    Grams     Agua
  • 38.70
    Milligrams     Magnesium
  • 299.23
    Calories     Energy
  • 29.75
    Milligrams     Calcium
  • 10.46
    Grams     Protein
  • 9.98
    Milligrams     Iron
  • 432.30
    Milligrams     Potassium
  • 70.75
    Micrograms     Food Folate
  • 30.50
    Milligrams     Vitamin C
  • 371.65
    International unit     Vitamin A
  • 1.13
    Milligrams     Vitamin E
  • 36.05
    Grams     Carbohydrates
  • 8.51
    Grams     Sugars
  • 4.40
    Grams     Fiber
  • 510.45
    Milligrams     Sodium
  • 13.30
    Grams     Fats
  • 3.70
    Grams     Saturated Fats
  • 0.45
    Grams     Transfat
    • tool name_speechOutput
    Pot
    tool name
    Pot
    tool id
    145597
    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Icons-02.svg
    tool name_speechOutput
    Bowl
    tool name
    Bowl
    tool id
    145598
    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Icons-06.svg
    tool name_speechOutput
    Cutting board
    tool name
    Cutting board
    tool id
    145599
    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Icons-01.svg
    tool name_speechOutput
    Knife
    tool name
    Knife
    tool id
    145600
    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Icons-11.svg
    tool name_speechOutput
    Pan
    tool name
    Pan
    tool id
    145601
    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Icons-05.svg
    false
    true
    Dinner
    Family Meals
    Small meal
    Main course
    Meal set
    British
    Crustaceans-Free
    Egg-Free
    Fish-free
    Gluten-Free
    Nuts / Peanuts-Free
    Treenut-Free
    Gluten-free
    Easy Recipes
    Veggies
    Steaming

  • 1 - 37 min Prep

    • 1663155801
    143444
    1

    Easy Difficulty

    A fun meal idea containing colourful vegetables and meat, idea to help picky eaters explore food through colour.
    A fun meal idea containing colourful vegetables and meat, idea to help picky eaters explore food through colour.
    30.00
    N4HK
    0.00
    Dinner
    Family Meals
    Small meal
    Main course
    Meal set
    British
    Crustaceans-Free
    Egg-Free
    Fish-free
    Gluten-Free
    Nuts / Peanuts-Free
    Treenut-Free
    Gluten-free
    Easy Recipes
    Veggies
    Steaming
    Dinner
    Family Meals
    Small meal
    143445
    110966
    110688
    74105
    124682
    74424
    143761
    74114
    140128
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    Off
    • tool name_speechOutput
    Fork
    tool name
    Fork
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    145605
    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Icons-47.svg
    tool name_speechOutput
    Potato masher
    tool name
    Potato masher
    tool id
    145604
    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Potato_masher.svg
    tool name_speechOutput
    Pot
    tool name
    Pot
    tool id
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    https://d1uz88p17r663j.cloudfront.net/original/Icons-02.svg
    tool name_speechOutput
    Bowl
    tool name
    Bowl
    tool id
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    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Icons-06.svg
    1.00
    Prepare the mashed potato
    40.00
    Peel the potato.
    Boil or steam the potato for 40 minutes until fully cooked.
    Once the potato is cooked mash it with a fork or potato masher in a bowl.
    Add the milk and butter and make sure everything is smoothly mashed together.
    Add a pinch of salt for taste.
    0.00
    550416
    true
    Cooking
    Prepare the mashed potato
    Peel the potato.
    Boil or steam the potato for 40 minutes until fully cooked.
    Once the potato is cooked mash it with a fork or potato masher in a bowl.
    Add the milk and butter and make sure everything is smoothly mashed together.
    Add a pinch of salt
    2.00
    Prepare the salad ingredients
    5.00
    Remove 3 leaves of lettuce from the Romain lettuce head and wash in salty water.
    Cut a round slice of Cucumber in half to get two half moons.
    Cut the small tomato into round slices.
    Cut the carrot into a short chunk.
    0.00
    550417
    true
    Preparation
    Prepare the salad ingredients
    Remove 3 leaves of lettuce from the Romain lettuce head and wash in salty water.
    Cut a round slice of Cucumber in half to get two half moons.
    Cut the small tomato into round slices.
    Cut the carrot into a short chunk.
    • tool name_speechOutput
    Pan
    tool name
    Pan
    tool id
    145606
    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Icons-05.svg
    3.00
    Fry the bacon
    5.00
    Fry one strip of bacon in a pan.
    0.00
    550418
    true
    Cooking
    Fry the bacon
    Fry one strip of bacon in a pan.
    • 4.00
    Prepare the plate
    5.00
    On a plate, put down two slices of tomato for the eyes of the face.
    Put down the carrot for the nose.
    Arrange the halfmoon cucumber slices on the sides for the ears.
    Add the lettuce leaves at the top for hair.
    Use the bacon strip to form a smile.
    Add the mashed potato below the bacon as a beard.
    0.00
    550419
    true
    Presentation
    Prepare the plate
    On a plate, put down two slices of tomato for the eyes of the face.
    Put down the carrot for the nose.
    Arrange the halfmoon cucumber slices on the sides for the ears.
    Add the lettuce leaves at the top for hair.
    Use the bacon strip to form a smile.
    Ad
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    5.00
    5.00

  • 1 Serves

    • Food faces- meals for preschoolers
  • 10.18
    Milligrams     Cholesterol
  • 31.85
    Milligrams     Magnesium
  • 190.94
    Calories     Energy
  • 63.06
    Milligrams     Calcium
  • 6.84
    Grams     Protein
  • 1.14
    Milligrams     Iron
  • 594.50
    Milligrams     Potassium
  • 47.18
    Micrograms     Food Folate
  • 26.45
    Milligrams     Vitamin C
  • 165.73
    International unit     Vitamin A
  • 0.39
    Milligrams     Vitamin E
  • 21.97
    Grams     Carbohydrates
  • 2.47
    Grams     Sugars
  • 3.13
    Grams     Fiber
  • 218.28
    Milligrams     Sodium
  • 9.07
    Grams     Fats
  • 4.24
    Grams     Saturated Fats
  • 0.15
    Grams     Transfat
    • tool name_speechOutput
    Bowl
    tool name
    Bowl
    tool id
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    para tool image
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    tool name_speechOutput
    Pot
    tool name
    Pot
    tool id
    145603
    para tool image
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    tool name_speechOutput
    Potato masher
    tool name
    Potato masher
    tool id
    145604
    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Potato_masher.svg
    tool name_speechOutput
    Fork
    tool name
    Fork
    tool id
    145605
    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Icons-47.svg
    tool name_speechOutput
    Pan
    tool name
    Pan
    tool id
    145606
    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Icons-05.svg
    false
    true
    Dinner
    Family Meals
    Small meal
    Main course
    European
    Family
    Crustaceans-Free
    Egg-Free
    Fish-free
    Gluten-Free
    Nuts / Peanuts-Free
    Soy-Free
    Treenut-Free
    Gluten-free
    Other
    Veggies
    Boiling

  • 1 - 55 min Prep

    • 1663155873
    143445
    1

    Easy Difficulty

    A fun meal idea to help picky eaters explore food through making faces
    A fun meal idea to help picky eaters explore food through making faces
    40.00
    Alma
    N4HK
    0.00
    Dinner
    Family Meals
    Small meal
    Main course
    European
    Family
    Crustaceans-Free
    Egg-Free
    Fish-free
    Gluten-Free
    Nuts / Peanuts-Free
    Soy-Free
    Treenut-Free
    Gluten-free
    Other
    Veggies
    Boiling
    Dinner
    Family Meals
    Small meal
    143444
    74105
    74424
    74114
    124682
    143761
    143379
    74104
    134490
    134489
    false
    Off
    • 1.00
    Cook the pumpkin
    30.00
    Cut a medium butternut pumpkin into cubes. Steam or cook the cubes for 30 minutes until soft.
    0.00
    550425
    true
    Cooking
    Cook the pumpkin
    Cut a medium butternut pumpkin into cubes. Steam or cook the cubes for 30 minutes until soft.
    • tool name_speechOutput
    Spoon
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    Spoon
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    Bowl
    tool name
    Bowl
    tool id
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    2.00
    Prepare the pumpkin fritter batter
    5.00
    In a large mixing bowl mash the pumpkin with a fork or potato masher.
    Add all-purpose flour and 1 baking powder. Mix with a wooden spoon.
    In a different bowl beat the eggs.
    Add the egg mixture to the pumpkin mixture and mix until you have a soft batter.
    0.00
    550429
    true
    Preparation
    Prepare the pumpkin fritter batter
    In a large mixing bowl mash the pumpkin with a fork or potato masher.
    Add all-purpose flour and 1 baking powder. Mix with a wooden spoon.
    In a different bowl beat the eggs.
    Add the egg mixture to the pumpkin mixture and mix until you have a soft batt
    3.00
    Fry the pumpkin fritters
    10.00
    Add 30ml of canola oil to a pan or saucepan.
    When the oil is hot dish large spoonfuls of batter into the pan.
    Fry the fritters until they are golden brown on both sides.
    0.00
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    Cooking
    Fry the pumpkin fritters
    Add 30ml of canola oil to a pan or saucepan.
    When the oil is hot dish large spoonfuls of batter into the pan.
    Fry the fritters until they are golden brown on both sides.
    4.00
    Dust the fritters with sugar and cinamon
    5.00
    In a small bowl mix 3 tablespoons of white sugar and 1 tsp of cinnamon.
    While the fritters are still hot, dust them with the sugar mixture so that the sugar dissolves. This will give them a lovely sweet taste.
    0.00
    550432
    true
    Preparation
    Dust the fritters with sugar and cinamon
    In a small bowl mix 3 tablespoons of white sugar and 1 tsp of cinnamon.
    While the fritters are still hot, dust them with the sugar mixture so that the sugar dissolves. This will give them a lovely sweet taste.
    5.00
    Dish up the food
    2.00
    Dish a plate of food or each member of the family. Each plate should have a piece of chicken, rice and some pumpkin fritters.
    Help your picky eater toddler to taste the salty chicken, the neutral rice, and the sweet pumpkin fritters and name each taste.
    0.00
    550433
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    Presentation
    Dish up the food
    Dish a plate of food or each member of the family. Each plate should have a piece of chicken, rice and some pumpkin fritters.
    Help your picky eater toddler to taste the salty chicken, the neutral rice, and the sweet pumpkin fritters and name each taste
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    2.00
    12.00

  • 4 Serves

    • Exploring tastes - Pumpkin Fritters
  • 0.07
     Azúcar añadido
  • 46.50
    Milligrams     Cholesterol
  • 56.94
    Grams     Agua
  • 10.71
    Milligrams     Magnesium
  • 231.39
    Calories     Energy
  • 105.42
    Milligrams     Calcium
  • 4.97
    Grams     Protein
  • 0.86
    Milligrams     Iron
  • 91.61
    Milligrams     Potassium
  • 14.54
    Micrograms     Food Folate
  • 0.22
    Milligrams     Vitamin C
  • 20.10
    International unit     Vitamin A
  • 0.25
    International unit     Vitamin D
  • 1.39
    Milligrams     Vitamin E
  • 33.89
    Grams     Carbohydrates
  • 3.29
    Grams     Sugars
  • 1.84
    Grams     Fiber
  • 110.74
    Milligrams     Sodium
  • 8.67
    Grams     Fats
  • 0.98
    Grams     Saturated Fats
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    Crustaceans-Free
    Fish-free
    Lactose-Free
    Nuts / Peanuts-Free
    Treenut-Free
    Vegetarian
    Lactose-free
    Pescetarian
    Pork-Free
    Other
    Veggies
    From the pan

  • 1 - 74 min Prep

    • 1663155939
    143447
    2

    Intermediate Difficulty

    Sweet pumpkin fritters to help picky eaters explore tastes.
    Sweet pumpkin fritters to help picky eaters explore tastes.
    60.00
    Alma
    N4HK
    0.00
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    Fish-free
    Lactose-Free
    Nuts / Peanuts-Free
    Treenut-Free
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    Lactose-free
    Pescetarian
    Pork-Free
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    • 1.00
    Preparation
    4.00
    Peel and chop the onion finely. Peel and crush the garlic.
    Melt 1 tbps of butter in a large pot on medium heat.
    Saute the onions and the crushed garlic. Add 1 tsp cinnamon as you work.
    0.00
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    Preparation
    Peel and chop the onion finely. Peel and crush the garlic.
    Melt 1 tbps of butter in a large pot on medium heat.
    Saute the onions and the crushed garlic. Add 1 tsp cinnamon as you work.
    2.00
    Add the pumpkin
    40.00
    Add the butternut, but into cubes, to the pot.
    Add 1 stock cube or gel stock pot.
    Add 1 litre of hot water.
    Bring the pot to a boil and simmer for 40 minutes.
    0.00
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    Add the pumpkin
    Add the butternut, but into cubes, to the pot.
    Add 1 stock cube or gel stock pot.
    Add 1 litre of hot water.
    Bring the pot to a boil and simmer for 40 minutes.
    3.00
    Mash
    2.00
    Mash the cooked pumpkin in the pot with a potato masher.
    Add the yogurt and stir it in.
    Add salt to taste.
    0.00
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    Preparation
    Mash
    Mash the cooked pumpkin in the pot with a potato masher.
    Add the yogurt and stir it in.
    Add salt to taste.
    4.00
    Blend
    5.00
    Scoop the pumpkin mixture into a blender and blend in batches until it is smooth.
    You can also use a hand blender directly in the pot.
    Serve with a swirl of cream and some bread
    0.00
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    Blend
    Scoop the pumpkin mixture into a blender and blend in batches until it is smooth.
    You can also use a hand blender directly in the pot.
    Serve with a swirl of cream and some bread
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    0.00
    7.00

  • 2 Serves

    • Exploring textures - Smooth butternut soup
  • 2.58
    Milligrams     Cholesterol
  • 20.24
    Milligrams     Magnesium
  • 146.08
    Calories     Energy
  • 101.19
    Milligrams     Calcium
  • 6.32
    Grams     Protein
  • 0.54
    Milligrams     Iron
  • 261.08
    Milligrams     Potassium
  • 11.96
    Micrograms     Food Folate
  • 4.78
    Milligrams     Vitamin C
  • 0.62
    International unit     Vitamin A
  • 0.03
    Milligrams     Vitamin E
  • 25.33
    Grams     Carbohydrates
  • 3.21
    Grams     Sugars
  • 3.00
    Grams     Fiber
  • 48.39
    Milligrams     Sodium
  • 3.29
    Grams     Fats
  • 0.50
    Grams     Saturated Fats
    • false
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    Soup
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    Bowl
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    Veggies

  • 1 - 51 min Prep

    • 1663163585
    143721
    2

    Intermediate Difficulty

    A butternut soup recipe to help picky eaters explore smooth textures
    A butternut soup recipe to help picky eaters explore smooth textures
    44.00
    Alma
    N4HK
    0.00
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