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Creamy Cauliflower Soup


Serves 4

Creamy cauliflower gently poached in herb-infused stock and processes until smooth and velvety. I LOVE this soup when I need light, low fat soupy comfort.

Per serve: 561kj (134cal); 2.9g total fat (1.2g saturated fat); 4.8g fibre


You’ll need

1 tsp olive oil
1 large onion, diced
1 garlic clove, minced
1 med head cauliflower, cut into smallish pieces
1 large potato, peeled and finely cubed
4 cups good vegetable or chicken stock (salt reduced)
1 tsp dried sage
1 cup low fat milk
Pinch nutmeg
4 tsp light cream
Sprinkle of chives

Let’s go

Heat a soup pot on low, add oil and cook onions until soft – about 4 minutes. Add garlic and cook a further minute. Add cauliflower, potato, sage, stock and milk and bring to a gentle simmer. Add nutmeg, reduce heat and simmer covered for 15 minutes until cauliflower is tender. Remove from heat and process until smooth and velvety. Return to the heat and gently heat through. At this stage you can add the cream or serve it on top of the soup once served. Serve in large bowls sprinkled with a few chives.

Why it’s good for you
Creamy soups are usually made with cream, cream and more cream. This one uses stock and low fat milk and you can’t tell the difference.
Per serve: 561kj (134cal); 2.9g total fat (1.2g saturated fat); 4.8g fibre


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