Cauliflower Cheese soup
Delicious cauliflower cheese soup with chunky pieces of soft cauliflower, strips of kale topped with roasted cauliflower pieces and more cheese!
This cauliflower cheese soup is one of my favourites as it is absolutely delicious! If you like cauliflower cheese, then you should love this recipe. I like to keep it fairly chunky and I add some sliced kale for some extra texture and goodness too!
Cauliflower Cheese soup
Delicious cauliflower cheese soup with chunky pieces of soft cauliflower, strips of kale topped with roasted cauliflower pieces and more cheese!
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Servings: 4 servings
Calories: 386kcal
Equipment
- hand blender or food processor
Ingredients
- 1 medium onion diced
- 1 tsp butter
- 500 grams frozen cauliflower (or 1 large fresh cauliflower)
- 1 large celery sticks chopped
- 2 whole cloves of garlic finely chopped
- 2 whole dried bay leaves
- 500 ml whole milk (or lacto-free whole milk, or unsweetened almond milk)
- 200 ml vegetable stock
- 150 grams grated cheddar (I use extra mature)
- 1 tsp mustard powder (or 2 tsp Dijon mustard)
- 1 tsp Worcester sauce
- 1 good pinch salt & pepper to taste
- 100 ml double cream
- 100 grams kale cut into strips, thicker hard stalks removed (or cabbage, or spring greens)
Instructions
- Start by prepping the vegetables. Peel & finely chop the onion. Peel & finely chop or grate the garlic cloves. Top & tail the celery stick and slice into equal size slices. If using a fresh cauliflower, remove the green leaves, chop off the florets, and thinly slice the thicker stalk – you can use the whole head of the cauliflower in this soup, so please do not throw away the stalk! Slice up the kale, removing any thicker harder stalks and set aside
- Heat the butter in a large pan, then add the chopped onion to soften
- Add the garlic, stir, then add in the celery and frozen cauliflower pieces (or if using fresh, add the sliced stalks of the cauliflower to cook BEFORE the florets). Cover in milk and vegetable stock, add the dried bay leaves, then cover and carefully bring to a boil. Reduce the heat to a simmer and once the cauliflower stalks have softened, add the florets and continue to cook on a high simmer
- Once the cauliflower is cooked al dente (cooked but still firm i.e. not too soft), sprinkle in the grated cheese and mustard powder, stir and allow to melt into the soup and continue to heat on a rapid simmer to reduce down
- Pour in the double cream and Worcester sauce, stir, taste and salt and black pepper to your liking
- If you want a more chunky soup, remove some of the cooked cauliflower pieces and set aside. Then blitz the soup with hand blender, or pour into a food processor to blitz to your desired consistency. Pour the soup back into the pan, add the strips of kale and continue to heat to cook the kale al dente. Add the cooked cauliflower pieces back in if you removed some earlier and stir through
- I served mine with some fresh sliced roasted cauliflower florets (I pan fried these in a little oil with garlic), some more grated cheese, black pepper and a drizzle of extra virgin olive oil
Notes
For my vegetable stock I used 1 x vegetable stock pot and boiling water
Nutrition
Calories: 386kcal | Carbohydrates: 20g | Protein: 18g | Fat: 28g | of which saturates: 17g | Fibre: 3g | of which sugars: 11g
