Summary

Ingredients

• 2 onions)
• 1 cauliflower
• 0.5 ½ bunch parsley
• 1 teaspoon vegetable oil
• 700 ml vegetable stock
• 100 g processed cheese (25% fat)
• salt and pepper
• 0.5 teaspoon ½ nutmeg, grated

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Instructions

1. Peel and dice the onions. Divide the cauliflower into florets. Chop the parsley.
2. Heat the oil in a saucepan and sauté the onion cubes in it, pour in the broth. Add cauliflower florets to the stock and cook for approx. 20 minutes. Add the processed cheese and then puree everything. Stir in the parsley and season with salt, pepper and nutmeg.
3. After WW one calculates 2.5 points per head.