Cauliflower Cheese Soup

Cauliflower Cheese Soup

Photo by Heather S.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    carrots

  • 2

    celery stalks

  • 2

    medium onions

  • 2

    cloves of garlic

  • 8

    cups cauliflower florets

  • olive oil

  • quarts chicken or vegetable broth, preferably organic

  • sea salt and freshly ground black pepper

  • 8

    ounces Cheddar cheese

  • 1

    teaspoon English mustard

  • optional: nutmeg

Directions

To make your soup: Peel and roughly slice the carrots • Slice the celery • Peel and roughly chop the onions • Peel and slice the garlic • Cut your cauliflower into A inch slices • Put the broth in a saucepan and heat until boiling • Put a large saucepan on a medium heat and add 2 tablespoons of olive oil • Add all your chopped and sliced ingredients and mix together with a wooden spoon • Cook for around 10 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden • Grate the Cheddar into a bowl and put to one side for later • Add the boiling broth to the vegetables • Give the soup a good stir and bring to a boil • Reduce the heat and simmer for 10 minutes with the lid on To serve your soup: Remove the pan from the heat • Season with salt and pepper and add the cheese and mustard • Using an immersion blender or liquidizer, pulse the soup until silky smooth • Divide between your serving bowls and grate over some nutmeg, if you like • Lovely topped with some lightly fried crispy bacon


Nutrition

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