Creamy Cauliflower Soup

It seems like summer is on the way out today and as usual we've gone straight back to winter! Some soup on the blog today to banish the rain. Cauliflower and veg are gently simmered in chicken stock, then flavoured with white pepper and freshly grated nutmeg.

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.

Ingredients

• 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

Method

1. 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. 
2. Next add the garlic and continue to fry for a further minute or so.
3. Next add the cauliflower, pepper and nutmeg and continue to fry for a further 5 minutes or so, breaking up any larger pieces.
4. 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.
5. 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.
6. Transfer the soup to bowls, garnish with the remaining parsley and nutmeg and serve.