Cauliflower Soup Recipe

We eat a lot of soup, usually at midday when a bowl of soup makes a complete meal for the two of us. We like to ring the changes and make soups from fresh ingredients that are in season.

This vegetarian soup recipe ticks all our boxes, easy to make, easy to eat and delicious. The only ingredient that has to be imported to the UK is the olive oil, so food miles are pretty low too.

To make 2 servings:

	kcal
1 small onion, roughly chopped	46
1 medium potato	149
1/2 medium cauliflower	72
10ml (2 tsp) olive oil	79
30g (1 oz) blue cheese	100
500ml (1 pint) vegetable stock	29
Salt and fresh ground black pepper to taste	5
Total	480

Around 240 kcal per serving

Using a heavy based pan, sweat the chopped onions in the olive oil over a low heat until the onion is translucent.

Cut the potato into small pieces and stir into the onion and cook for about 1 minute. Add the stock.

Break the cauliflower into small florets and add to the pan. Bring the soup to the boil and then cover and simmer for 15 minutes or so.

Once the potato and cauliflower are cooked use a hand blender or food processor to blend the soup. Bring back to the boil and crumble in the blue cheese. Stir until the cheese has melted and serve hot.

Our cauliflower soup not for you? Click here for other low calorie ideas.

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