Cauliflower soup with prawns and chilli oil

Cauliflower soup with prawns and chilli oil

By
From
Fabulous Food, Minus the Boombah
Serves
4
Photographer
Mark Roper

This is a creamy, smooth winter soup with a chilli oil kick and a fancy prawn bonus. It looks classy and tastes delicious.

Ingredients

Quantity Ingredient
500ml salt-reduced chicken stock
250ml skim milk
250ml water
1 cauliflower, chopped into florets
1 garlic clove, crushed
sea salt and freshly ground pepper
1 teaspoon extra-virgin olive oil
4 large green prawns, cleaned, shelled, deveined, with tails intact
chilli oil

Method

  1. Combine the stock, skim milk and water in a large saucepan. Bring to the boil and add the cauliflower florets and garlic. Lower the heat to a simmer and cook for about 8 minutes, or until the cauliflower is just tender.
  2. Transfer the cooked cauliflower to a blender or food processor and reserve the cooking liquid in another big bowl. Whiz the cauliflower to a purée, adding some of the liquid to help make a smooth consistency. Tip back into the saucepan and heat gently. Keep adding stock, a little at a time, until you are happy with the consistency. Season to taste with salt and pepper and keep on a low simmer.
  3. Heat the olive oil in a small frying pan and sauté the prawns for about 2 minutes, or until they turn a reddish colour. Season with a little salt and pepper. Ladle the soup into bowls and top with a prawn. Drizzle with a little chilli oil and serve immediately.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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