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
