Cream of cauliflower soup

Cream of cauliflower soup


Our favourite cream of cauliflower soup recipe is reinvented in this low-fat version.

The ingredient of Cream of cauliflower soup

  1. 2 teaspoons olive oil
  2. 1 brown onion, halved, finely chopped
  3. 650g cauliflower, cut into florets
  4. 2 small (about 250g) sebago (brushed) potatoes, peeled, coarsely chopped
  5. 625ml (2 1/2 cups) Massel vegetable liquid stock
  6. 330ml (1 1/3 cups) water
  7. 80ml (1/3 cup) extra light thickened cream
  8. Extra light thickened cream, extra, to serve
  9. Ground black pepper, to taste
  10. Salt, to season

The instruction how to make Cream of cauliflower soup

  1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5-6 minutes or until soft.
  2. Add the cauliflower, potato, stock and water. Cover and bring to the boil. Reduce heat to medium-low and simmer, partially covered, for 15 minutes or until the cauliflower and potato are tender. Set aside for 5 minutes to cool slightly.
  3. Place half the cauliflower mixture in the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with remaining mixture. Add the cream. Place over low heat and cook for 1-2 minutes or until heated through.
  4. Ladle soup among serving bowls and drizzle with extra cream. Season with pepper.

Nutritions of Cream of cauliflower soup

calories: 157.74 calories
calories: 7 grams fat
calories: 3 grams saturated fat
calories: 14 grams carbohydrates
calories: 6 grams sugar
calories: 7 grams protein
calories: 10 milligrams cholesterol
calories: 658.62 milligrams sodium
calories: NutritionInformation

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