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Ingredients
| white bread: 4 slices |
| cauliflower florets: 500 g |
| russet potatoes: 1 whole potato (peeled and chopped) |
| onions: 1 (peeled and chopped) |
| vegetable stock: 3 cups |
| nonfat milk: 2 cups |
| chives (chopped): 1 Tbl (chopped) |
Cauliflower Soup With Croutons Ww
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- Preheat the oven to 200 deg Celsius.
- Cut the slices of bread into cubes and coat lightly with cooking spray.
- Place on a baking tray and bake for 5 mins or until crisp and golden.
- Reserve.
- While the croutons are baking, place the cauliflower, potato and onion in a large pan.
- Add the vegetable stock and bring to the boil.
- Cover and gently simmer for 10 mins or until potato is tender.
- Transfer the mixture to a food processor or blender.
- Process until smooth.
- Return to the pan and add the skim milk.
- Reheat and ladle into warm bowls.
- Scatter with the chives and croutons.
- ** 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.