Home
Recipes
Cauliflower cheese soup with crispy sage & hazelnuts

Cauliflower soup with sage leaves and hazelnuts in bowl

Cauliflower cheese soup with crispy sage & hazelnuts

Name: Cauliflower cheese soup with crispy sage & hazelnuts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4-6
Ingredients: 2 tbsp rapeseed oil plus 50ml extra; 1 chopped onion; 1 vegetable stock cube; 1 large chopped head of cauliflower; 400g can butter beans; 400ml milk; 800ml water; grating fresh nutmeg; 2 tsp Dijon mustard; 50g extra mature cheddar; 100ml double cream; handful sage leaves; chopped toasted hazelnuts

Cassie Best

Save recipe

Serves 4-6

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.3 out of 5.9 ratingsRate

loading...

Indulge in this silky smooth cauliflower cheese soup with crispy sage and crunchy hazelnuts. This easy wintry recipe is perfect for entertaining

Freezable

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Easy white bread

A star rating of 4.7 out of 5.700 ratings

Crunchy parsley croutons

A star rating of 2.7 out of 5.3 ratings

Dill & poppy seed soda bread

A star rating of 4.3 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp rapeseed oil

plus 50ml extra
1 chopped onion
1 vegetable stock cube
1 large chopped head of cauliflower
400g can butter beans
400ml milk
800ml water
grating fresh nutmeg
2 tsp Dijon mustard
50g extra mature cheddar
100ml double cream
handful sage leaves
chopped toasted hazelnuts

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal370
fat30g
saturates11g
carbs13g
sugars7g
fibre4g
protein10g
salt0.9g

Method

step 1

Heat the rapeseed oil in a large pan and cook the onion until starting to caramelise. Add the vegetable stock cube, cauliflower and drained butter beans. Stir, then pour in the milk and water. Season and add a grating fresh nutmeg. Cover and simmer for 20 mins. Blend the soup with a hand blender until smooth, adding more liquid if necessary. Add the Dijon mustard, extra mature cheddar and double cream. In another pan, sizzle a handful sage leaves in 50ml oil until crisp. Ladle the soup into bowls. Top with the sage, oil and some chopped toasted hazelnuts.

Recipe from Good Food magazine, January 2019

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.9 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now