Cauliflower Cheese Soup

Recipe by Sara 76
READY IN: 35mins




  • Peel and roughly chop the carrots.
  • Slice the celery.
  • Peel and roughly chop the onions.
  • Peel and slice the garlic.
  • Cut the cauliflower into 1.5cm slices.
  • Put a large pan on medium heat and add 2tb olive oil.
  • Add all your chopped and sliced ingredients and mix together with a wooden spoon.
  • Cook for around 10 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.
  • Grate the cheddar into a bowl and put to one side for later.
  • Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle.
  • Stir until the stock cubes are dissolved, then add the vegetables.
  • Give the soup a good stir and bring to the boil.
  • Reduce the heat and simmer for 10 minutes with the lid on.
  • Remove the pan from the heat.
  • Season with salt and pepper and add the cheese and mustard.
  • Using a hand blender or liquidizer, pulse the soup until silky smooth.
  • Divide between your serving bowls and grate over some nutmeg, if you like.
  • If you want to dress it up a bit, top it with some lightly fried crispy bacon.