Under 100kcal per serving
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
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