Cauliflower Soup With Croutons Ww |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is taken from the WW Family Faves cookbook. This recipe serves 4 and has a points value of 2 pts per serve. Ingredients:
4 slices white bread |
500 g cauliflower florets |
1 medium potato, peeled and chopped |
1 onion, peeled and chopped |
3 cups vegetable stock |
2 cups skim milk |
1 tablespoon chives, chopped |
Directions:
1. Preheat the oven to 200 deg Celsius.
2. Cut the slices of bread into cubes and coat lightly with cooking spray.
3. Place on a baking tray and bake for 5 mins or until crisp and golden.
4. Reserve.
5. While the croutons are baking, place the cauliflower, potato and onion in a large pan.
6. Add the vegetable stock and bring to the boil.
7. Cover and gently simmer for 10 mins or until potato is tender.
8. Transfer the mixture to a food processor or blender.
9. Process until smooth.
10. Return to the pan and add the skim milk.
11. Reheat and ladle into warm bowls.
12. Scatter with the chives and croutons.
13. ** A review of this recipe says it is bland. You could add 1 tsp garlic and 1/4 tsp ground cumin or 1 tsp whole cumin seed, OR 1/4 tsp of nutmeg, OR grated tasty cheese or parmesan cheese at the time of serving.
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