Cauliflower and Cheese Soup Recipe

Cauliflower and Cheese Soup Recipe

$0.00

In Stock

Share:


Cauliflower and cheese soup

 

Knob of butter

1 large onion, finely chopped

1 large cauliflower (about 900g), leaves trimmed and cut into florets

1 potato, peeled and cut into chunks

700ml vegetable stock (from a cube is fine)

400ml milk

100g mature cheddar, diced

 

Method

Heat the butter in a large saucepan. Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.

Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the cheese pieces, then stir through before eating.

 

Recipe from Good Food magazine, November 2006 

(833)



Standard Shipping - $0.00
$15 payable on collection from hub host
Pickup @ Caversham Store (Swan Valley) - $0.00
Free Pickup In Store


Be The First To Review This Product!

Help other Perth Organics users shop smarter by writing reviews for products you have purchased.

Write a product review


Others Also Bought


Vegetable fritters

Vegetable fritters

$0.00

Medjool Date Ice-Cream

Medjool Date Ice-Cream

$0.00


More From This Category


Medjool Date Ice-Cream

Medjool Date Ice-Cream

$0.00

Roast Pumpkin Soup

Roast Pumpkin Soup

$0.00

Vegetable fritters

Vegetable fritters

$0.00