Cauliflower Cheese Soup
Delicious, smooth cauliflower cheese soup made without milk or cream.
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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.
