Cheesy Cauliflower Soup

Method

1. In a large pan, melt butter with oil over medium heat.
2. Add onion and garlic and sauté until softened, about 5 minutes.
3. Add cauliflower and broth, season with salt and pepper and bring to a boil over high heat.
4. Reduce heat to medium-low and simmer until cauliflower is very tender, about 20 minutes.
5. Remove from heat; let cool slightly.
6. Working in batches, puree soup in a blender.
7. Return soup to clean pot; stir in milk and mustard.
8. Bring back to a simmer over medium heat.
9. Add cheese and stir until cheese has melted (do not boil).
10. Season with salt and pepper.
11. Ladle into bowls and sprinkle with additional cheese or croutons, if desired.

Serves 8 – Nutrition Per Serving
Calories 183, Fat 12g, Protein 11g, Carbohydrate 11g, Fibre 3g

Slimming World Cheesy Cauliflower Soup

This recipe uses Primula Cheese Light, packed with goodness including calcium and protein, it’s great for adding creamy, cheesy flavour without stacking up the Syns.

Ingredients

• 1 large cauliflower, chopped into pieces
• 1 medium onion, finely chopped
• 1 clove of garlic, crushed
• 160g Primula Cheese Light
• 800ml vegetable stock

Method

1. Spray the finely chopped onion with low calorie cooking spray and gently cook until they are soft and translucent.
2. Add to the pan the pieces of cauliflower, crushed garlic, vegetable stock and bring it to the boil, then simmer gently for 30 minutes, until the cauliflower is tender.
3. Take the saucepan off the heat and transfer the soup into a liquidiser,
   add the tube of Primula Cheese and liquidise until it is a smooth consistency.

Serves 4 – Syns per serving 3