Cauliflower is a great low-carb alternative to using potato as a thickening agent. Add more stock to this one if you prefer a thinner, more purée-like consistency.
126 CALORIES | 6G FAT | 1G SATURATES | 10G CARBS | 7G SUGAR | 0.1G SALT | 5G PROTEIN | 4G FIBRE
2 tablespoons olive oil
1 medium white onion, roughly chopped
2 garlic cloves, crushed
1 cauliflower, broken into florets
60ml vegetable stock
freshly ground black pepper
a handful of flat-leaf parsley, finely chopped
1. Heat the olive oil in a large saucepan over a medium heat and sweat the onion for 1–2 minutes.
2. Add the garlic and cauliflower and stir to cook for a minute, then cover with stock, bring to the boil and simmer for 40 minutes. Remove from the heat.
3. Using a liquidiser or hand-held blender, blend until smooth.
4. Pour the soup back into the saucepan, season with black pepper, then heat until barely simmering.
5. Remove from the heat, divide between your serving bowls and garnish with a sprinkling of parsley.
I love cauliflower as its mild flavour makes it incredibly versatile. Use it as a thickening agent in soups or even cook it until soft and then mash as a wonderful low-carb alternative to mashed potato.