Creamy Roasted Cauliflower Soup

Serves 4

2 tablespoons olive oil
1 onion, finely chopped
1 cauliflower, broken into pieces
3 cups chicken stock
1 cup cream
salt and pepper

1.   Preheat oven to 180 degrees
2.   Place onion and cauliflower in a large oven proof dish and drizzle with olive oil.
3.   Sprinkle with some salt and pepper.
4.   Roast until golden.
5.   Place the cauliflower and onions in a large pot and add stock.
6.   Bring to a boil.
7.   Let the vegetables soften - this may take 5 - 7 minutes
8.   Puree in a blender and serve with a little olive oil and some pepper.

Variations

If you do not wish to roast the cauliflower and onions, you can simply drizzle them with olive oil and soften them in a frying pan.

This dish lacks protein, try experimenting with flavours by adding chicken, ham, bacon or cheese.

Add extra vegetables like roasted capsicum, leek or mushrooms to change the flavour.

If you are on the Ultra Lite Program, chicken sachets can be used to replace stock.

This soup is suitable for the weight loss phase and maintenance. Those maintaining their weight may even choose to garnish with a small handful of toasted croutons!

YUM