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Creamy Roasted Cauliflower Soup

Slimming World Syns: ZERO
Weight Watchers: Coming Soon
Calories: 125 Per Serving
Course Lunch, Main Course, Side Dish, Soup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1 Large (1.5kg) Cauliflower [Prepared and cut into florets]
  • ½ tbsp Ground Cumin
  • ¼ tsp Mustard Powder
  • 1 Large Onion [Finely diced]
  • 1 Large Celery Stick [Finely sliced]
  • 1 Garlic Clove [Crushed]
  • 800ml Boiling Vegetable Stock
  • 100g Fat Free Natural Yoghurt [Room temperature]
  • Wedge of Lime
  • Black Pepper
  • Salt
  • Frylight

Instructions

  • Heat the oven to 220C/200C fan/gas 7. 
  • Place the cauliflower florets into a bowl and coat with a good helping of Frylight and the ground cumin. Bash the bowl about ensuring the cauliflower is well coated with everything. Place the florets onto a non-stick baking tray and into the oven for 15 minutes.
  • Meanwhile in a large pan add ¼ of the stock and bring to the boil. Add onion, celery, garlic, Lime Juice and mustard powder. Cover with a lid and simmer for 10 minutes.
  • Remove the cauliflower from the oven and set aside a few small florets for garnishing later. Add the rest to the pan along with the rest of the stock. Cover with a lid and allow to simmer for 10 - 15 minutes until the cauliflower is tender.
  • Using a hand blender or food processor blend everything until smooth. Pop back into the pan and over a low heat gradually stir in the yoghurt. Add salt and pepper to taste.
  • Serve with a garnish of roasted florets and a drizzle of extra yoghurt.