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Before you jump to Creamy But Light Cauliflower Cheese Soup recipe, you may want to read this short interesting healthy tips about Here Are Several Basic Explanations Why Consuming Apples Is Good.
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We hope you got insight from reading it, now let’s go back to creamy but light cauliflower cheese soup recipe. To cook creamy but light cauliflower cheese soup you only need 8 ingredients and 1 steps. Here is how you do that.
The ingredients needed to cook Creamy But Light Cauliflower Cheese Soup:
- Provide 5 ml Veg oil
- Provide 150 g White onion
- You need 500 g Cauliflower florets
- Take 150 g Potato, peeled and diced
- You need 700 ml Veg stock (stock cubes ok)
- Use 100 g Aldi cheese emporium lighter cheddar cheese (or alternative)
- Get 100 ml Elmlea single light cream alternative
- Use 1 Teaspoon Wholegrain mustard (optional)
Steps to make Creamy But Light Cauliflower Cheese Soup:
- Heat the oil in a saucepan and cook the onions over a medium heat until soft, approx 5 mins. - - Add the cauliflower, potato and stock, bring to the boil, turn down the heat and simmer for about 25 mins until the potato is soft. - - Puree the soup with a stick blender or a food processor, add the Elmlea, cheese and season to taste with salt and black pepper, add a teaspoon of wholegrain mustard to the bowl for an added kick but don’t forget to account for the extra calories!!!
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