• 1 onion, chopped
  • 1 large cauliflow­er, bro­ken in­to flo­rets
  • 125g/4oz pota­toes, chopped
  • 750ml/3 cups veg­etable stock/broth
  • 250ml/1 cup se­mi skimmed/halt fat milk
  • 125g/4oz low fat ched­dar cheese, grat­ed
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion in a lit­tle low cal oil for a few min­utes un­til soft­ened. Add all the in­gre­di­ents to the slow cook­er, ex­cept the grat­ed cheese. Com­bine well, cov­er and leave to cook on high for 1-1½ hours or un­til the veg­eta­bles are ten­der. Blend to a smooth con­sis­ten­cy and sprin­kle the grat­ed cheese even­ly in­to each bowl. Sea­son and serve.
  3. Chopped flat leaf pars­ley adds a nice gar­nish to this soup.