| CAULIFLOWER CHEESE SOUP
1 cauliflower ( or frozen cauliflower), broken into florettes
1 onion, finely chopped
1 clove garlic, crushed
2 teaspoons olive oil
100g Extra Low Fat soft cheese
2 chicken or vegetable stock cubes
½ pint skimmed milk
½ pint water
chopped parsley
Heat oil and fry onion and garlic until soft, but do not brown, add cauliflower and a drop of water and soften with the lid on for 5 minutes, stirring occasionally to stop sticking.
Stir in cheese and add milk and water a little at a time.
Sprinkle in stock cubes, simmer for 20 – 30 minutes until cauliflower is very soft and breaking down, season to taste.
Add more water if needed.
Serve either as it is or blend, sprinkle in parsley before serving. |