Photo of Cauliflower soup with scallops & pancetta by WW

Cauliflower soup with scallops & pancetta

Points® value
Total Time
45 min
10 min
35 min
Soup is a fab starter, as it's easy to make ahead and freeze, everyone loves it, and it's low in SmartPoints too!


Calorie controlled cooking spray

4 spray(s)


1 large, finely chopped

Cauliflower, Raw

1000 g, chopped


2 clove(s), crushed

Chicken stock cube(s)

1 cube(s), 1 Litre

Semi Skimmed Milk

200 ml

Half Fat Crème Frâiche

150 g


6 slice(s)

Scallops, Raw

6 large

Parsley, fresh

4 sprig(s), fresh


  1. Mist a large saucepan lightly with the cooking spray. Cook the onion with seasoning for 4-5 minutes until, then add the cauliflower. Turn the heat up slightly and cook for 3-4 minutes until golden brown. Add the garlic and cook for another minute.
  2. Pour in the stock and bring to the boil. Add the milk then simmer for 12-14 minutes until the cauliflower has softened. Whizz with a hand blender to desired consistency. Stir in the crème fraiche.
  3. When ready to serve, reheat the soup slowly. Meanwhile, heat the oven to 200°C, fan 180°C, gas mark 6. Place the pancetta slices on a baking tray and bake in the oven until crisp. Set aside and keep warm.
  4. Spray a frying pan with cooking spray, and heat over a medium high heat. Sear the scallops for about 2 minutes, or until cooked through, turning halfway.
  5. Pour the soup into shallow soup bowls. Add the scallop in the middle and top with a crispy slice of pancetta. Sprinkle with parsley and serve.