Cauliflower cheese soup Recipe

Name: Cauliflower cheese soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Cauliflower, trimmed and cut into florets; 2 Leeks, trimmed, cleaned and sliced; 2 slice Bread, roughly cut into small cubes; 600 ml Chicken stock; 300 ml Milk; 100 grams Cheddar cheese, grated; 25 grams Butter; 3 tbsp Vegetable oil; 2 tsp Prepared English mustard; 1 tsp Ground nutmeg; 1/2 tsp Paprika

Servings: persons

1 Cauliflower, trimmed and cut into florets
2 Leeks, trimmed, cleaned and sliced
2 slice Bread, roughly cut into small cubes
600 ml Chicken stock
300 ml Milk
100 grams Cheddar cheese, grated
25 grams Butter
3 tbsp Vegetable oil
2 tsp Prepared English mustard
1 tsp Ground nutmeg
1/2 tsp Paprika

1
Place the cauliflower florets in a saucepan with the stalk and milk and bring to the boil.
2
Reduse the heat and simmer for 10 minutes until the cauliflower is tender.
3
Meanwhile, melt the butter in a frying pan and cook the leeks over medium heat, stirring occasionally, for 5 minutes.
4
Add the mustard and nutmeg to cauliflower, and stir in the cheese.
5
Transfer to a food processor and whizz until smooth.
6
Return to the pan stir in the leeks and season with a little pepper.
7
Heat through gently while cooking.
8
Heat the oil in a large frying pan over a high heat.
9
Toss the bread cubes with the paparika and cook the croutons, stirring frequently, for 2-3 mins until golden and crisp.
10
Drain oil on kitchen paper.
11
Ladle the soup into serving bowls and scatter the croutons on over the top.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Cauliflower, trimmed and cut into florets, 2 Leeks, trimmed, cleaned and sliced, 2 slice Bread, roughly cut into small cubes, 600 ml Chicken stock, and more.

Yes, Cauliflower cheese soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower cheese soup

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