Lighter Roasted Cauliflower Cheese Soup Recipe
A lighter roasted cauliflower cheese soup made with lighter cream cheese for the full cauliflower cheese flavour and fewer calories.
Servings: 4 people
Calories: 163kcal
Ingredients
- 1 cauliflower
- 1 bulb garlic
- 2 tbsp olive oil
- 1/2 tsp Shetland sea salt
- 200 grams potatoes
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 litre chicken stock
- 4 triangles The Laughing Cow Light Spreadable Cheese
- freshly ground black pepper to taste
Instructions
- Preheat your oven to 200 °C/ 180 °C fan and chop your cauliflower into small florets.
- Place the cauliflower in a bowl along with the unpeeled garlic cloves and drizzle with olive oil.
- Arrange in a single layer on a baking tray, sprinkle with sea salt and roast in the centre of the oven for 20 minutes, turning once.
- Add the roasted cauliflower to a soup pot. Squeeze the roasted garlic out of their skins and add to the pot along with the potato and fresh herbs.
- Add the chicken stock and bring the pot to a simmer. Cook for 15 minutes, until the vegetables are tender.
- Blend the soup with a hand blender until smooth.
- Stir in light spreadable cheese triangles from The Laughing Cow.
- Serve with a few roasted cauliflower florets as a garnish.
Nutrition
Calories: 163kcal | Carbohydrates: 17g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 396mg | Potassium: 679mg | Fiber: 4g | Sugar: 4g | Vitamin A: 121IU | Vitamin C: 81mg | Calcium: 61mg | Iron: 1mg