Summer Cauliflower Soup

Under 100kcal per serving

Ingredients

• 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

Preparation

• 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