Photo of 'Creamy' cauliflower soup with crispy mushrooms by WW

'Creamy' cauliflower soup with crispy mushrooms

Points® value
Total Time
50 min
10 min
40 min
This soup uses cauliflower with just a touch of yogurt to achieve a rich creaminess. For textural contrast, mushrooms are roasted in a blazing-hot oven until well browned.



200 g, mixed

Olive Oil

1 teaspoon(s)

Calorie controlled cooking spray

4 spray(s)


2 medium, chopped


1 clove(s), finely chopped

Ground Nutmeg

¾ teaspoon(s), level

Cayenne Pepper

¾ teaspoon(s), level

Plain White Flour

1 tablespoon(s), level

Vegetable stock cube

2 cube(s), 1 litre

Thyme, Fresh

1 sprig(s)

Bay leaf, dry

1 leaf/leaves

Cauliflower, Raw

1 whole, cut into florets

0% fat natural Greek yogurt

3 tablespoon(s)

Vegetarian parmesan style hard cheese

20 g, grated

Parsley, fresh

1 tablespoon(s), chopped


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6, line a baking tray with baking paper. In a medium bowl, toss together the mushrooms, oil and a pinch of salt and pepper. Arrange in a single layer on the prepared baking tray.
  2. Roast for 30-35 minutes, until crispy, stirring halfway through. Remove from the oven and allow to cool.
  3. Meanwhile, mist a large saucepan with cooking spray and place over a medium-low heat. Add the onions and cook, stirring for 10 minutes, until softened. Add the garlic, nutmeg, cayenne and flour and cook for 2 minutes then add the stock, thyme, bay leaf and the cauliflower.
  4. Bring to a boil, then reduce the heat and simmer uncovered for 25 minutes, until the cauliflower is tender. Discard the thyme and bay leaf.
  5. Using a hand blender, blitz the soup to a purée, add the yogurt and cheese then season to taste.
  6. Divide the soup between bowls and top with the crispy mushrooms and parsley.