 Preparation Time |
5mins
|
 Cooking Time |
30mins
|
 Level |
Easy
|
 Serves |
5-6
|
1 low cal spray oil
1 cauliflower head, leaves trimmed and cut into florets
1 small onion, peeled and diced
1 medium potato, peeled and diced
500ml vegetable stock
150ml skimmed milk
1 salt and black pepper
150g low fat cheddar, cut into cubes
Heat some low cal spray oil in a large saucepan on a medium heat.
Gently cook the onion and potato for 5 mins without browning.
Add the cauliflower and stock, bring to the boil, then cover and simmer for 20 mins till they are soft.
Blend until smooth.
On a gentle heat, add milk and cheddar cheese, stirring continuously until the cheese has melted but ensure it doesn’t come to the boil or it will curdle.
Top up with more milk to thin a little if desired & season to taste.
– Unislim
This hearty soup is perfect for those chilly winter evenings
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