Cauliflower & Stilton soup
Calorie controlled cooking spray
2 medium, roughly chopped
1 teaspoons, level
1 whole, trimmed and cut into small florets
Vegetable stock cube(s)
1 cube(s), to make 900ml
80 g, crumbled
2 tablespoons, roughly chopped
Calorie Controlled Brown Bread
- Mist a large pan with cooking spray and fry the shallots over a medium-high heat for 5 minutes until starting to soften. Add the oregano and cook for a further minute.
- Add the cauliflower and stock, then cover and bring to the boil. Reduce the heat and simmer for 15 minutes until the cauliflower is tender.
- Transfer half of the cauliflower to a bowl using a slotted spoon, and set aside. Add half the Stilton to the soup, then use a stick blender to blitz until smooth. Season to taste.
- Put the reserved cauliflower back into the soup with most of the parsley. Divide between bowls and scatter over the remaining Stilton and parsley. Season with freshly ground black pepper, then toast the bread and serve alongside the soup.