Creamy but low calorie...
Ingredients (serves 2)
1 tsp butter
1 medium onion chopped
1 small or half a large cauliflower split into florets with stalk chopped finely
500ml of veg stock
2 heaped tsp Dijon mustard
100 mls of almond milk (or semi skimmed)
s&p
1 medium onion chopped
1 small or half a large cauliflower split into florets with stalk chopped finely
500ml of veg stock
2 heaped tsp Dijon mustard
100 mls of almond milk (or semi skimmed)
s&p
Method
Fry the onion in the butter for a couple of minutes then add the florets and stalk bits and fry for another 5 mins over a medium heat until they get brown spots on them. Season well.
Add the hot stock and simmer for ten mins until the cauliflower is soft. Add the mustard and milk and stir well.
Blend the soup and garnish with some finely chopped spring onion.
For a few more calories sprinkle top of soup with little cubes of cheese and chunky bread crumbs. Pop under a hot grill for a minute or so.
👀 DID YOU KNOW?Most of the UK's cauliflowers are grown in Lincolnshire. This year (2020) they experienced record amounts of rainfall and flooding in June that destroyed most of this year's crop.
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