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

• 2 tsp olive oil
• 1 brown onion halved finely chopped
• 650g cauliflower cut into florets
• 2 small about 250g sebago brushed potatoes peeled coarsely chopped
• 625ml 2 1 2 cups massel vegetable liquid stock
• 330ml 1 1 3 cups water
• 80ml 1 3 cup extra light thickened cream
• extra light thickened cream extra to serve
• ground black pepper to taste
• salt to season

The Instruction of cream of cauliflower soup

• 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

Nutritions of Cream Of Cauliflower Soup

fatContent: 157 74 calories
saturatedFatContent: 7 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 14 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent: n a
cholesterolContent: 7 grams protein
sodiumContent: 10 milligrams cholesterol

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