Weight Watchers cauliflower and stilton soup

Method

Mist a large pan with cooking spray and fry the shallots over a medium-high heat for 5 minutes until starting to soften. Add the oregano and cook for a further minute.

1. Add the cauliflower and stock, then cover and bring to the boil. Reduce the heat and simmer for 15 minutes until the cauliflower is tender.
2. Transfer half of the cauliflower to a bowl using a slotted spoon, and set aside. Add half the Stilton to the soup, then use a stick blender to blitz until smooth. Season to taste.
3. Put the reserved cauliflower back into the soup with most of the parsley. Divide between bowls and scatter over the remaining Stilton and parsley. Season with freshly ground black pepper, then toast the bread and serve alongside the soup.

The soup can be frozen in an airtight container for up to 3 months.