Each weekend I try to make soups for my lunches the following week. I'd had a cauliflower in the fridge for a while (they keep very well!) and had planned to make cauliflower and horseradish soup at the weekend, only to find out that what I thought was horseradish, was actually garlic mayo! I was disappointed for a while, and then inspired by a quick google search, and made up a lovely cauliflower cheese soup.
It was so tasty that I couldn't keep the recipe to myself! Here it is!
Serves: 4
WeightWatchers Propoints: 2 per serving
Ingredients:
3 sprays low-calorie oil
1 onion
1 clove garlic, crushed
1 medium cauliflower, chopped
1 litre chicken stock
1 tsp wholegrain mustard
50g low-fat cheddar cheese
50ml skimmed milk
A handful of parsley, chopped
Pepper
What to do:
Chop the onion and the garlic and fry in the oil over a medium heat until soft, add the cauliflower and the stock. Bring to the boil and simmer for 20 minutes, or until the cauliflower is tender.
Add the milk, mustard and the cheese, stir gently until the cheese has melted, take off the heat and whizz it up until it is smooth. Stir in the parsley and some black pepper to taste.
