Delicious light and creamy cauliflower soup

This comforting dinner dish is absolutely perfect as an easy mid-week option that will satisfy you without making you feel too full right before bed. It’s a fantastic main meal but could also be served up in smaller portions as an appetiser or lunchtime snack.

As a healthier option, you don’t need to feel guilty about heading back for seconds (or even thirds) of this tasty, creamy soup. Serve it up with a slice of warm bread and butter to mop up all that tasty goodness at the bottom of the bowl!

Ingredients

• 1 head cauliflower, roughly chopped to 1cm cubes
• 3 medium potatoes, peeled and diced
• 1 large onion, diced
• 2 cloves garlic, crushed
• 1L salt-reduced chicken or vegetable stock
• 500ml water
• 500ml low-fat milk
• pepper, to taste
• chives, chopped, to serve

Method

1. Add cauliflower to large pot with potato, onion, garlic, stock and water. Place over high heat and bring to the boil. Simmer over medium heat, covered, for 20 minutes until cauliflower stalk is tender.
2. Remove from heat, add 400mL milk and puree with stick blender or in batches in a food processor. Stir though more milk if looking to create a thinner consistency.
3. Ladle soup into bowls, season with pepper, sprinkle with chives and serve.