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Photo of Roasted cauliflower and potato soup by WW

Roasted cauliflower and potato soup

12
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
2
Difficulty
Moderate
Roasting the cauliflower adds a deeper level of flavour to this thick and creamy vegetable soup.

Ingredients

Cauliflower

1000 g, cut into florets

Olive oil

2 tsp

Brown onion

1 large, finely chopped

Sebago potato

3 large, chopped

Garlic

2 clove(s), cloves, crushed

Fennel seeds

2 tsp, ground

Dried turmeric

½ tsp

Chicken stock

3 cup(s), (750ml)

Skim milk

1 cup(s), (250ml)

Fresh chives

2 tbs, finely chopped

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place the cauliflower on the prepared tray and lightly spray with oil. Bake for 15 minutes or until tender. Set aside 4 pieces of roasted cauliflower as a garnish.
  2. Meanwhile, heat oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3–5 minutes or until softened. Add the potato, garlic, fennel and turmeric and cook, stirring, for 2 minutes.
  3. Add the stock and bring to the boil. Reduce heat, cover and simmer for 10 minutes. Add the milk and roasted cauliflower (except reserved garnish) and simmer for 5 minutes.
  4. Using a stick blender or food processor, puree soup until smooth. Return soup to the pan and stir over low heat until heated through. Season with salt and freshly ground black pepper. Serve soup topped with a piece of roasted cauliflower and sprinkled with chives.

Notes

SERVING SUGGESTION: Multigrain bread roll (50g roll per serve).

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