Cauliflower Cheese Soup
This cauliflower cheese soup is rich, creamy and comforting without using milk or cream. An easy one pot soup perfect for lunch prep or freezing.
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Ingredients
- 1 tablespoon olive oil
- 1 onion
- 375 grams frozen cauliflower
- 1 litre vegetable stock
- 1 bay leaf
- 1 medium potato
- 75 grams grated cheddar cheese
- ½ teaspoon smoked paprika
- 2 teaspoons whole grain mustard
Instructions
- Peel and finely chop the onion. Heat the oil in a large saucepan over a medium heat. Add the onion and cook gently for 3-4 minutes until starting to soften.
- Add the cauliflower, stock and bay leaf. Roughly chop the potato (no need to peel) and add this too. Bring to a simmer, then cook for 20 minutes until the vegetables are soft.
- Remove from the heat. Take out the bay leaf and blend the soup until smooth.
- Stir in the cheese, paprika and mustard. Taste and season with salt and pepper as needed.
Nutrition Facts
Cauliflower Cheese Soup
Amount per Serving
Calories
161
% Daily Value*
Fat
10
g
15
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
19
mg
6
%
Sodium
1183
mg
51
%
Potassium
350
mg
10
%
Carbohydrates
12
g
4
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
7
g
14
%
Vitamin A
844
IU
17
%
Vitamin C
47
mg
57
%
Calcium
162
mg
16
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Storage and freezing
This soup stores extremely well. Fridge:Store in an airtight container for up to 5 days. Freezer:
Freeze portions for up to 3 months. Allow the soup to cool fully before freezing. Reheat gently on the stove, adding a splash of water if needed.
