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Cauliflower Cheese Soup

A community recipe by CookALot

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 4 big bowls

Metric Cups

1 onion (chopped)
1 clove garlic (bashed)
1 Parmesan cheese (heel if poss)
1 cauliflower (chopped to pebble size)
900 millilitres vegetable stock
50 grams Cheddar cheese (grated)
bay leaves
50 millilitres milk (or cream nutmeg)

1 onion (chopped)
1 clove garlic (bashed)
1 Parmesan cheese (heel if poss)
1 cauliflower (chopped to pebble size)
32 fluid ounces vegetable broth
1¾ ounces Cheddar cheese (grated)
bay leaves
2 fluid ounces milk (or cream nutmeg)

Method

Cauliflower Cheese Soup is a community recipe submitted by CookALot and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Saute onion with garlic til translucent and softened. Toss in cauliflower and mix with onions.

Add in parmesan heel and bay leaves if using Pour in stock and simmer for 10 mins.

The cauli is small so it'll cook to tender in no time. Leave to cool for 5 mins, remove heel and leaves and add in cheese and milk or cream (any milk is fine, even skim).

Blitz, taste, season with S, P and nutmeg, try to stop eating the whole pan there and then!

Saute onion with garlic til translucent and softened. Toss in cauliflower and mix with onions.

Add in parmesan heel and bay leaves if using Pour in stock and simmer for 10 mins.

The cauli is small so it'll cook to tender in no time. Leave to cool for 5 mins, remove heel and leaves and add in cheese and milk or cream (any milk is fine, even skim).

Blitz, taste, season with S, P and nutmeg, try to stop eating the whole pan there and then!