Summer Cauliflower Soup

Under 100kcal per serving


  • 300g of cauliflower (fresh!)
  • 500ml of vegetable stock
  • 150g of frozen soup base
  • 2 table spoons of fresh dill
  • 1 table spoons of Greek yogurt


  • Clean and cube the cauliflower
  • Cook cauliflower and soup base in stock until cauliflower is tender but not overcooked (around 10 min)
  • Remove from heat. Serve with dill and yogurt

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