Cauliflower Soup With Croutons Ww Recipes
CAULIFLOWER SOUP WITH CROUTONS
Make and share this Cauliflower Soup With Croutons recipe from Food.com.
Provided by Tracey_B
Categories Clear Soup
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 200 degrees celcius. Cut the slices of bread into cubes and coat lightly with cooking spray. Place on a baking tray and bake for 5 minutes 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 minutes or until the 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 the croutons.
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- Heat the oil in a large saucepan. Add the chopped onion and saute for 5 mins or so until it has softened. Add the cauliflower, potato, stock, milk and some salt and pepper.
- Bring the mixture to the boil and then reduce to a simmer. Place the lid on the pan and simmer for 30 minutes until the cauliflower and potato are soft. Remove from the heat.
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- Spray a Dutch oven with cooking spray. Heat pan over medium heat. Add onion and garlic to pan; cook 4 minutes, stirring occasionally to prevent burning.
- Add cauliflower rice and 1 cup water. Cover pan, increase heat to medium-high, and cook until tender, 5 to 6 minutes.
- Scrape mixture into a blender. Add remaining 2 cups water, thyme, salt, and pepper. Blend on high speed until very smooth, about 1 minute. Pour soup into pan and cook over medium heat until thoroughly heated, about 1 minute (or puree soup in pot using an immersion blender). Garnish with additional thyme and pepper.
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