Creamy Cauliflower and Gruyere Soup

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READY IN: 1hr
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons butter
  • 1
    onion, roughly chopped
  • 1
    celery rib, chopped
  • 1
    small cauliflower, about 2lbs, cut into small pieces
  • 3
    quarts vegetables or 3 quarts chicken stock
  • 2
    cups gruyere cheese, grated (plus extra for serving)
  • sea salt & freshly ground black pepper
  • chopped parsley, and toasted wholewheat bread to serve
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DIRECTIONS

  • Heat the butter in a saucepan over high heat. Add the onion and celery and cook for 5 minutes, until the onion has softened but not browned.
  • Add the cauliflower pieces and stock and bring to a boil. Allow to boil for 25-30 minutes, until the cauliflower is really soft and breaking up in the stock.
  • Transfer the mixture to a food processor or blender and process the mixture in batches until smooth. Return the puree to a clean saucepan. Add the cream and cheese and cook over low heat, stirring constantly, until the cheese has all smoothly melted into the soup.
  • Season to taste with a little sea salt and black pepper. Serve sprinkled with chopped parsley and extra gruyere, with buttered wholewheat toast on the side.
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