Thoughts of cauliflower dredge up memories of bland dinners that don’t set your foodie heart racing? Trust us, this fabulous French creamy cauliflower soup will blow you away on a cold, winter’s day.

Serves 6

For Cauliflower and Blue Cheese Soup, you’ll need:

500g cauliflower

250g potatoes, peeled & cubed

1 large onion

1/2 tsp dry mustard

1/8 tsp cayenne pepper

3 cups of chicken stock

1 cup of milk

1 – 1 1/2 cups of desired grated cheese (parmesan, cheddar, stilton, blue)

Blue cheese to taste

1/2 cup of cream

Fresh fennel, parsley or coriander to stir though or garnish

Croutons, crispy bacon and lemon zest as toppings to serve.

How to:

Melt butter in large pot. Add cauliflower, potatoes and onion.

Gently stir fry the veges for approximately 5 mins without browning.

Stir in mustard, cayenne pepper and add chicken stock.

Cover with lid and let simmer for 25 to 30 mins.

Puree with a masher or food processor.

Stir in milk, grated cheese(s), crumbled blue cheese and bring to a simmer.

Add cream just before serving but do not allow to boil. Serve garnished or stirred through with whichever herbs you prefer. Add homemade croutons or parmesan. Even crispy bacon is a lovely touch. Or even add an extra wee knob of blue cheese, butter, olive oil or cream swirled through.

For a healthier option, don’t add cream or use greek yoghurt. However, if you go for this option cut the cayenne pepper down by half.

Cauliflower Soup tip:

Your cauliflower soup can be frozen from the puree stage, and then when required, just defrost, add milk, cheeses and cream then heat.

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