Name: Cauliflower cheese soup
Total time: 45 min
Yield: Serves 6 adults, or 4 adults and 4 kids
Cuisine: British
Ingredients: knob of butter; 1 large onion finely chopped; 1 large cauliflower (about 900g/2lb), leaves trimmed and cut into florets; 1 potato peeled and cut into chunks; 700ml vegetable stock (from a cube is fine); 400ml milk; 100g mature cheddar diced

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Cauliflower cheese soup

Cauliflower cheese soup

Good Food team

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Serves 6 adults, or 4 adults and 4 kids

Easy

Prep: 10 mins

A star rating of 4.6 out of 5.214 ratingsRate

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Throw a new spin on this comforting classic by blending into a smooth and creamy soup

Freezable (for up to 1 month, without cheese)

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Ingredients

Nutrition

Units:

MetricUS

knob of butter
1 large onion

finely chopped
1 large cauliflower

(about 900g/2lb), leaves trimmed and cut into florets
1 potato

peeled and cut into chunks
700ml vegetable stock

(from a cube is fine)
400ml milk
100g mature cheddar

diced

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Nutrition: per serving

kcal188
fat10g
saturates5g
carbs13g
sugars9g
fibre3g
protein13g
salt0.82g

low

Method

step 1

Heat the butter in a large saucepan. Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.
step 2

Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the cheese pieces, then stir through before eating.

Recipe from Good Food magazine, November 2006

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A star rating of 4.6 out of 5.214 ratings

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