Description
Creamy cauliflower cheese soup, perfect for a comforting meal.
Ingredients
Scale
- 2 TBS butter
- 1 large brown onion, peeled and chopped
- 1 large cauliflower, trimmed and cut into florets
- 1 large potato, peeled and cut into chunks
- 3 cups (720ml) vegetable stock
- 1 3/4 cups (420ml) milk
- fine sea salt and white pepper to taste
- 2/3 cup (75g) mature cheddar cheese, grated
- 1/3 cup (25g) mature cheddar cheese crumbled
Instructions
- Heat the butter in a large saucepan over medium heat. Add the onion and cook until softened, without browning, for about 5 minutes, stirring often.
- Add the cauliflower, potato, stock, milk and seasoning to taste. Bring up to the boil, then reduce the heat and leave to simmer for about 30 to 40 minutes, just until the cauliflower is soft and the potato is very soft.
- Whiz in a food processor, or crush with a potato masher, or blitz with a stick blender until you get a creamy and thick soup. If it is too thick, add a bit more milk to bring it up to the right consistency.
- Warm it through again until quite hot and then stir in the grated cheese, stirring it until it melts.
- Serve hot in mugs or bowls, with the cheddar cheese pieces sprinkled on top as a garnish. These can then be stirred through before eating.
Notes
- If you wish to freeze the soup, do so before you add any cheese. Just remove the amount you wish to freeze, packing it into an air tight container and adding an adjusted amount of cheese to the soup you are eating on the day. When you are ready to eat the frozen soup, thaw, heat and add the cheese as per the recipe.
Nutrition
- Serving Size: 1 cup
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown