Creamy But Light Cauliflower Cheese Soup

Name: Creamy But Light Cauliflower Cheese Soup
Yield: Serves 6 servings
Cuisine: British
Ingredients: 5 ml Veg oil; 150 g White onion; 500 g Cauliflower florets; 150 g Potato, peeled and diced; 700 ml Veg stock (stock cubes ok); 100 g Aldi cheese emporium lighter cheddar cheese (or alternative); 100 ml Elmlea single light cream alternative; 1 Teaspoon Wholegrain mustard (optional)

Phil Hoyle @cook_16365470

Cooking time approx. 25 minutes

Approx 150 Calories a portion

Cooking time approx. 25 minutes

Approx 150 Calories a portion

Phil Hoyle @cook_16365470

Cooking time approx. 25 minutes

Approx 150 Calories a portion

Cooking time approx. 25 minutes

Approx 150 Calories a portion

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Ingredients

Serves 6 servings

5 mlVeg oil
150 gWhite onion
500 gCauliflower florets
150 gPotato, peeled and diced
700 mlVeg stock (stock cubes ok)
100 gAldi cheese emporium lighter cheddar cheese (or alternative)
100 mlElmlea single light cream alternative
1 TeaspoonWholegrain mustard (optional)

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Steps

1

Heat the oil in a saucepan and cook the onions over a medium heat until soft, approx 5 mins.
Add the cauliflower, potato and stock, bring to the boil, turn down the heat and simmer for about 25 mins until the potato is soft.
Puree the soup with a stick blender or a food processor, add the Elmlea, cheese and season to taste with salt and black pepper, add a teaspoon of wholegrain mustard to the bowl for an added kick but don’t forget to account for the extra calories!!!