Cauliflower cheese soup


  • 1 tablespoon (20 g) butter
  • 1 onion, chopped
  • ¼ teaspoon mustard powder
  • 1 large cauliflower, about 900 g, broken into small florets
  • 600 ml low–fat milk
  • 150 ml vegetable stock
  • 1 bay leaf
  • 2 teaspoons sunflower oil
  • 100 g mature cheddar, grated
  • salt and pepper
  • chopped fresh flat–leaf parsley to serve


  1. Melt the butter in a large saucepan.
  2. Add the onion and cook over a moderate heat for 3 minutes, stirring frequently, until soft.
  3. Sprinkle over the mustard and stir it in.
  4. Reserve about 85 g of the cauliflower florets; add the rest to the saucepan together with the milk, stock and bay leaf.
  5. Bring to the boil, then reduce the heat.
  6. Cover and simmer for 10 minutes, or until the cauliflower is tender.
  7. Meanwhile, heat the oil in a non–stick frying pan.
  8. Break the reserved cauliflower into tiny florets and fry for 4–5 minutes, or until lightly browned, stirring frequently.
  9. Set aside.
  10. Remove the bay leaf from the soup.
  11. Purée in the pan with a handheld blender, or in a blender or food processor.
  12. Season with salt and pepper to taste, then reheat until just bubbling.
  13. Remove from the heat, add the grated cheese and stir until melted.
  14. Ladle into warmed soup bowls and sprinkle with the sautéed cauliflower florets and parsley.
  15. Serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: about 15 minutes

Source: Milk, Eggs and Cheese
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