Cauliflower Soup With Croutons Ww Recipes

CAULIFLOWER SOUP WITH CROUTONS

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.

CREAM OF CAULIFLOWER SOUP II

Steps:

• In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
• Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.

CREAMY CAULIFLOWER SOUP - WW FRIENDLY

Steps:

• Clean and chop the leeks and celery.
• Heat oil in a large nonstick sauce pan, over medium heat.
• Add the leeks and celery, stir frequently, cook until softened, not browned, about 4 minutes.
• Add the broth and cauliflower, bring to boil. Cover and simmer until the cauliflower is tender, about 10-15 minutes. Remove from heat.
• In batches or with a blender stick, puree to desired texture. You may want to spoon out and reserve some cauliflower pieces for added texture.
• Stir in half & half and nutmeg and blend.
• Top with grated cheddar cheese.