Cauliflower Soup With Croutons |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Weight Watchers soup that is 2 points. Ingredients:
4 slices white bread |
500 g cauliflower |
1 potato, peeled and chopped |
1 onion, peeled and chopped |
3 cups vegetable stock |
2 cups skim milk |
1 tablespoon chives, chopped |
Directions:
1. 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.
2. 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.
3. 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.
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