Like the other soups I've posted, this is great served with a slice or two of Weight Watchers whole meal bread and a little low fat butter, or 2 slices of wheaten bread such as Mc Cambridges. A couple of Ryvita crisp bread also go very well as an alternative.
The following recipe makes two lunch portions or four starter portions.
• 5g / 1 teaspoon of low fat butter spread
• 100g onion. Peeled and chopped
• 2 medium carrots. Washed, topped, tailed and roughly chopped
• 2 sticks of celery. Washed, topped, tailed and roughly chopped
• 2 cloves of garlic. Peeled and finely chopped
• 1 cauliflower. Outer leaves removed, washed and roughly chopped
• A good shake of white pepper and a little salt
• ¼ teaspoon of freshly ground nutmeg
• 2 pints of chicken (or vegetable) stock. Made with 2 stock cubes. Low sodium cubes preferably
• ½ pint of low fat milk
• A small bunch of fresh parsley plus a little more for garnish
• A good shake of white pepper and a little salt if needed
• ¼ teaspoon of freshly ground nutmeg also for garnish
- Heat a pot over a medium to high heat and add the butter spread. When it's bubbling, add the onion, carrots and celery. Fry gently for 5-10 minutes until softened, but not coloured.
- Next add the garlic and continue to fry for a further minute or so.
- Next add the cauliflower, pepper and nutmeg and continue to fry for a further 5 minutes or so, breaking up any larger pieces.
- Then, add the stock and stir to combine. Bring the mixture to the boil, then reduce the heat and let it simmer for approximately 15 minutes, loosely covered with a lid or plate.
- Add the milk and about three quarters of the parsley, remove from the heat and blitz the mixture with a hand blender. When blitzed, return the soup to the heat and allow to simmer for a further minute or so, to heat through. Taste the soup and add a little more white pepper and salt if needed.
- Transfer the soup to bowls, garnish with the remaining parsley and nutmeg and serve.