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Cheesy cauliflower flask soup

Cheesy cauliflower flask soup and two mugs

Cheesy cauliflower flask soup

Name: Cheesy cauliflower flask soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 1 cauliflower (about 1kg); 1 tbsp olive oil; 1 onion finely chopped; 2 celery sticks finely chopped; 1 garlic clove crushed; small handful of thyme; 1 large potato (about 340g), cut into chunks; 500ml milk; 600ml vegetable stock; 100g mature cheddar grated; 200g sourdough or other crusty bread, torn into bite-sized chunks; 1 tsp dried mixed herbs; 1 tsp garlic granules; 25g parmesan or vegetarian alternative, finely grated; 2 tbsp olive oil

Ailsa Burt

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Serves 6 - 8

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 4.3 out of 5.7 ratingsRate

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Keep warm with our hearty cauliflower soup that can be decanted into a flask for a car or train journey. Top with the croutons before serving

Freezable

Low calorie

Low fat

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 cauliflower

(about 1kg)
1 tbsp olive oil
1 onion

finely chopped
2 celery sticks

finely chopped
1 garlic clove

crushed
small handful of thyme
1 large potato

(about 340g), cut into chunks
500ml milk
600ml vegetable stock
100g mature cheddar

grated

For the croutons

200g sourdough

or other crusty bread, torn into bite-sized chunks
1 tsp dried mixed herbs
1 tsp garlic granules
25g parmesan

or vegetarian alternative, finely grated
2 tbsp olive oil

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Nutrition: Per serving

kcal301
fat14g
saturates6g
carbs29g
sugars9g
fibre5g
protein13g
salt1g

Method

step 1

Trim the cauliflower and discard any wilted leaves, then roughly chop the florets, stalk and remaining leaves. Heat the oil in a large, deep saucepan over a medium heat, tip in all the cauliflower pieces, the onion, celery, garlic, thyme and a large pinch of salt, cover partially with a lid and cook for 15-20 mins until all the vegetables have softened.
step 2

Tip in the potatoes, milk and stock, and bring to a simmer. Season well with black pepper, then continue to simmer for 15-20 mins, partially covered, until everything is fall-apart tender. Remove from the heat and discard the thyme. Blitz until smooth using a hand blender, then return to a low heat and stir in the cheese until fully melted. Season and add a splash more stock or milk if it’s too thick. Will keep chilled for up to three days, or frozen for two months. If travelling, decant into a heatproof flask.
step 3

To make the croutons, heat the oven to 190C/170C fan/gas 5. Tip all the ingredients onto a large baking tray and toss together using your hands. Season and bake for 15-17 mins until golden. Leave to cool completely on the tray. Will keep in an airtight container for up to three days. Sprinkle a handful of croutons over the soup or into the flask just before serving.

Recipe from Good Food magazine, Christmas 2023

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A star rating of 4.3 out of 5.7 ratings

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