'Creamy' cauliflower soup with crispy mushrooms
2
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Mushrooms
200 g, mixed
Olive Oil
1 teaspoon(s)
Calorie controlled cooking spray
4 spray(s)
Onion
2 medium, chopped
Garlic
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
Instructions
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.
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