Cauliflower soup

A simple, creamy cauliflower soup recipe that’s tasty hot or cold. Serve with crusty bread to make a light meal.

• Ingredients
• Method
• Nutritional content

Ingredients

Serves 6

• 1 red onion, chopped
• 3 cloves garlic, crushed
• 1 whole cauliflower, washed and chopped
• 1 L reduced-fat milk
• 2 Tbsp chopped chives
• Olive oil
• Salt and pepper, to taste

Method

1. Cook onion and garlic in a little oil.
2. Add cauliflower, milk and chives to the pan. Season with salt and pepper to taste. Cook for 10 minutes, or until cauliflower is just tender (do not overcook or it will smell and taste bad).
3. Process in a food processor until smooth in consistency. Serve.

Preparation time: 5 minutes
Cooking time: 15 minutes
Difficulty rating: Easy
Tips

• Can be eaten hot in winter, or cold in summer.
• For an extra creamy option, use regular instead of reduced-fat milk.
• Serve with crusty bread.

Nutritional content

Nutritional analysis per serve:

Energy	536 kJ 128 cal
Protein	8.9 g
Total fat	3.2 g
Saturated fat	1.3 g
Carbohydrates	16.9 g
Total sugars	11.1 g
Fibre	4.4 g
Sodium	125 mg
Cholesterol	8.6 mg
Potassium	508 mg