Weight Watcher Recipe: Cauliflower Soup with Dill and Caraway
Serves: 6
Calories/Serving: 300
WW points per serving: 8
Fibre: 2g Protein: 6.2g Fat: 27g
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- 3og /10z unsalted butter
- 3 leeks (white part only), chopped
- 1/2 medium cauliflower, chopped
- 75oml/1 1/4 pints Chicken Stock
- 1 chicken stock cube
- 25oml/8floz double cream
- 2 tablespoons finely chopped dill
- 1 teaspoon caraway seeds
- salt to taste
- 6 tablespoons mascarpone cheese
- 6 tablespoons grated Parmesan cheese
- sprigs dill, to garnish
1. Melt the butter in a medium-sized saucepan. Add the leeks and cauliflower and saute for 3 minutes. Stir in the Chicken Stock and stock cube and cook over a medium heat for 1/2 hour.
2. Remove the soup from the heat and cool, then place in a blender or food processor and blend until smooth. Add the cream and blend for 10 seconds more.
3. Return the soup to the pan and stir in the dill and caraway seeds. Heat the soup but do not let it boil, then pour into individual bowls and top each serving with i tablespoon of mascarpone and 1 tablespoon of Parmesan. Garnish with sprigs of dill, if desired.
