Cauliflower Soup

Cauliflower Soup

Serves 4

4 pts the lot....both plans.(Original points)

4 bowls it's 1 point per bowl. If you leave out the milk and cheese triangles it is zero point cauliflower soup – yum!!  

¼ pint skimmed milk
580 g cauliflower (or about 600g frozen cauliflower florets)
1 medium onion(s)
1 Bunch spring onions (optional – but yummy)
1 teaspoon paprika
710 mls chicken stock made with stockcube
8 portion Laughing Cow Light OR 12 portion Laughing Cow Extra Light (same points)

Peel and finely chop onion, saute with frylight and paprika for about 5 minutes.

Add cauliflower and stock, bring to boil then simmer for 15 minutes.

Add milk and simmer for a further 5 minutes.

Stir in laughing cow cheese.

Blend/mash until got desired consistency.

Season and reheat when ready to eat.

Another recipe is:

Cauliflower soup

Core recipe

Serves 4

2 tbsp olive oil

2 garlic cloves, peeled and crushed

2 onions, peeled and chopped

3 leeks, washed trimmed and sliced

half a celeriac, scrubbed trimmed and chopped

1 cauliflower, trimmed and cut into small florets

1 tsp ground cumin (optional)

3 tbsp chopped fresh parsley

Heat the oil in a large saucepan or flameproof casserole dish with 1 tablespoon of water over a low heat. Add the garlic, onions, leeks and celeriac and cook very gently for 20 minutes until softened, stirring occasionally.

Add the cauliflower florets, 1 litre of cold water and the cumin. Bring to the boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally, until the cauliflower is tender when pierced with a knife.

Leave to cool for 5 minutes then blend in a food processor or with a hand-held blender until smooth. Return to the pan and reheat gently. If necessary add more water (or vegetable stock).


Serve in warmed bowls and garnish with chopped fresh parsley