Our favourite cream of cauliflower soup recipe is reinvented in this low-fat version.
- Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5-6 minutes or until soft.
- 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.
- 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.
- Ladle soup among serving bowls and drizzle with extra cream. Season with pepper.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set