Cauliflower Soup
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4
Nutrition: Per serving
Energy
122 Kcal
Fat
2.6g
Saturates
0.4g
Sugars
7.4g
Salt
0.12g
A deliciously rich and comforting soup for the autumn months. This soup is packed with protein and low in saturated fat whilst providing one of your 5-a-day.
Ingredients
1 medium head of cauliflower (about 700g)
1 medium onion, finely chopped
1 garlic clove, crushed
1 tsp fennel seeds
Sprig of rosemary, leaves picked and finely chopped
1 tbsp oil
1L reduced salt vegetable stock
300ml Alpro Soya No Sugars alternative to milk
Juice of ½ lemon
Freshly ground black pepper
Method
Preheat the oven to 180C / 160C Fan / gas 4.
Cut the cauliflower into chunks and spread them on a baking tray. Drizzle with olive oil, season with black pepper and roast in the oven for 25-30 minutes till golden brown.
In a large pan, add the spoon of oil and over medium heat fry the onions until soft and translucent. Add the crushed garlic, fennel seeds and chopped rosemary and cook, stirring, for another 1-2 minutes.
Tip in the roasted cauliflower, reduced salt stock and Alpro Soya drink and bring it all to a boil, reduce the heat to low and simmer for 10-15 minutes or until the cauliflower is totally soft.
Whizz with a stick blender until smooth and creamy. Season with a squeeze of lemon juice, and a twist more pepper to taste.