Cauliflower Cheese Soup

Deliciously creamy and nutritious, this cauliflower cheese soup is the perfect winter warmer.

Course Lunch, Soup

Cuisine British

Keyword Cauliflower Cheese Soup, Cauliflower Soup, Cauliflower Soup for Kids

Prep Time 10 minutes

Cook Time 13 minutes

Total Time 23 minutes

Servings

Calories 167kcal

Author Amy Whiteford

Equipment

Large Soup Pan
Immersion Blender (Stick Blender)

Ingredients

15g (1 tbsp) Butter
1 Onion finely chopped
1 Celery Stick finely chopped
2 Garlic Cloves finely chopped
600g (1.3lb) Cauliflower Florets (from 1 medium cauliflower)
1 Medium Potato Peeled and chopped into 2cm cubes
1 litre (4 cups) Vegetable / Chicken Stock
1 tsp Dijon Mustard
100g (1 cup) Extra Mature (sharp) Cheddar Cheese Grated

Instructions

Melt the butter, in a large pan, over medium heat. Add the onion,celery and garlic and saute for around 6 mins.
Add the cauliflower, potato and stock. Bring to a simmer, cover and cook for 20 minutes or until the potato and cauliflower is soft.
Turn the heat off, add the mustard and using a stick (immersion) blender, blitz until smooth.
Add the cheese and stir until melted.
Taste and season (do not season if serving a baby)

Notes

No stick blender?: You can use a blender or food processor. Allow the soup to cool a little and transfer to blender/processes in batches to blend.

Cooking for a baby?: Use homemade or low sodium stock and reduce/omit the cheese to keep sodium levels lower.

Make it Gluten Free: Make sure to use homemade stock or a stock that is gluten-free.

Make it Dairy Free: This soup tastes great without the cheese, just skip it. Replace the butter with olive oil.

Storage: Allow to cool, transfer to an airtight container and store in the refrigerator for up to 3 days or the freezer for up to 3 months.

Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.

Nutrition