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Cream of cauliflower soup
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Indulge in a revamped low-fat cream of cauliflower soup!
Ingredients:
  • 9.20 gm 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) 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
Instructions:
  • In a large saucepan over medium heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until soft and translucent, about 5-6 minutes.
  • Combine the cauliflower, potato, stock, and water in a pot. Cover and bring to a gentle boil. Reduce the heat to simmer partially covered for 15 minutes until the cauliflower and potato are tender. Let it cool for 5 minutes before serving.
  • Blend half of the cauliflower mixture in a blender until smooth. Transfer to a clean saucepan. Repeat with the rest of the mixture. Stir in the cream and heat over low for 1-2 minutes until warmed through.
  • Divide soup into bowls, generously drizzle with extra cream, and finish with a sprinkle of freshly ground pepper.

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