Cauliflower Cheese Soup
Deliciously creamy and nutritious, this cauliflower cheese soup is the perfect winter warmer.
Servings: 5
Calories: 167kcal
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 teaspoon 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
Calories: 167kcal | Carbohydrates: 14g | Protein: 8g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 197mg | Potassium: 541mg | Fiber: 3g | Sugar: 4g | Vitamin A: 275IU | Vitamin C: 66mg | Calcium: 182mg | Iron: 1mg