Creamy Roasted Cauliflower Soup
Delicious and creamy (but cream-less) roasted cauliflower soup which will warm those cold winter Blues. Healthy and filling. This unofficial recipe is perfect for any one following Slimming World, Weight Watchers or a calorie controlled diet.Nutritional InformationSlimming World Syns: ZEROWeight Watchers: Coming SoonCalories: 125 Per Serving
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.