A favourite side of mine now turned into a soup, Cauliflower Cheese Soup is simply hearty and delicious.
Some days you look in the fridge and there’s just not a lot of inspiration, but with cauliflower there’s always something delicious on the menu.
The great thing about this recipe is that it uses the whole cauliflower (albeit cut into florets) but there is no waste. The soup also lasts for several days in the fridge in an airtight container so you can enjoy it for days to come.
I’ve made Cauliflower & Leek Soup, Buffalo Cauliflower Bites and Cauliflower Pizza Crust…and even Minted Cauliflower Risotto, but this soup is soup-er easy and perfect for a cooler day without a fuss.
If you are a cauliflower cheese lover, you’ll adore the texture and flavour of this!
Cauliflower Cheese Soup
Ingredients
- 25g butter
- 1 large onion, finely chopped
- 1 tsp crushed garlic
- 1 large cauliflower
- 1 potato
- 3 cups vegetable (or chicken) stock
- 2 cups milk
- salt & pepper to taste
- 1 cup grated cheese
- croutons (optional)
Method
- Heat butter in a large saucepan and saute onion and garlic until soft, stirring regularly.
- Remove the leaves and cut cauliflower into small florets. Add to the pot, along with pealed and cubed potato, stock, milk and seasoning. Bring to the boil then simmer for approx 30 minutes.
- When cauliflower and potato cubes are soft, puree until smooth. Either use a stick blender straight into the pot, or transfer in batches to a food processor until creamy (or use a potato masher), then return to the stove top to warm through.
- Stir in grated cheese and taste! Add more salt if required (and more cheese if that’s your preference) and once melted, serve with or without croutons.
