Ingredients
Equipment
Step-by-Step Instructions
- Add the frozen cauliflower, vegetable stock and fresh watercress to a large saucepan. Bring to a boil over medium-high heat.
- Reduce the heat to low, cover and simmer for 15 minutes, or until the cauliflower is completely tender when pierced with a knife.
- Remove from the heat. Blend until very smooth with an immersion blender, or carefully transfer to a countertop blender in batches (fill no more than halfway and vent the lid with a towel over it).
- Return the soup to the saucepan and warm through if needed. Taste and season with salt and pepper. Add a splash of hot stock or water if it's too thick.
- Ladle into bowls and garnish with a little extra fresh watercress.
Nutrition
Notes
Season at the end: stock brands vary a lot in saltiness. A squeeze of lemon juice brightens the flavor.
For a creamier soup, stir in a few tablespoons of heavy cream after blending (this adds a little fat and a trace of carbs).
Keeps in the fridge for up to 3 days and freezes well for up to 3 months (freeze before adding any cream).
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
