Cauliflower Soup~5-2 diet

Creamy and rich cauliflower soup delicately fragrance with nutmeg.

Ingredients:

240 g  fresh cauliflower florets finely chopped
1 medium potato peeled and diced
1 small white onion peeled and finely diced
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon white pepper
100 ml water
150 ml milk
1 teaspoon olive oil

Method:

1. Place the potato and cauliflower in a microwaveable bowl and add the 100 ml water to it.
2. Cook the cauliflower and potato on high power for 10 minutes or until the cauliflower and potato are fully cooked.Keep aside
3. Heat the oil in a pan on medium heat and add the onions and sauté them until soft and translucent but not browned.
4.Add the cauliflower and potato to the onions and mix together. Transfer the mixture to a blender jug and purée the soup to a fine purée.
5. Transfer the puréed soup to the pan and add the milk. Bring the soup to a slow simmer and add the salt, pepper and nutmeg.Simmer for 2-3 minutes longer.
6. Transfer the soup to serving bowls and garnish with a small  pinch of nutmeg.

Serve with bread rolls

NB-Bread roll not included in calorie count.

Calories per serving	Carbs	Fat	Protein	Sodium	Sugar
166	34	3	9	702	12