Creamy cauliflower cheese soup
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  • 20 mins Cook time
  • 15 mins Total time
  • 35 mins Author
  • ½ tbsp oil 1 medium onion, sliced 2 cloves garlic, minced ½ medium head cauliflower, cut into chunks 1 medium potato, diced fairly small 500ml (~ 2 cups) vegetable stock 250ml (~ 1 cup) water ¼ tsp dried parsley Black pepper 100g cheddar cheese, grated (~ 1 cup grated) Homemade croutons and fresh parsley, to serve (optional) Instructions Heat the oil in a large saucepan, and add the onion and garlic. Cook over a medium-low heat for 5 minutes, until soft. Add the chopped cauliflower and diced potato, along with the vegetable stock, water, dried parsley, and plenty of black pepper. Bring to a simmer, and cook for around 15-20 minutes, until the vegetables are very soft. Turn the heat down low, and use an immersion blender to blend the soup until smooth. Add the grated cheddar (save a little back for garnish, if you like), and mix until the cheese has melted. Serve warm, topped with any remaining cheese, and some homemade croutons and fresh parsley if desired. 3.4.3177



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