Cauliflower cheese soup

cauliflower cheese soup

cauliflower cheese soupNormally I make this soup if I have some cauliflower left after dinner. Fresh cauliflower can be used, obviously it will take a little longer to cook, otherwise follow the instructions directly.


Serves: 4

Total time: 20 minutes


  • 100g cheddar cheese (low fat if prefered)
  • 500ml skimmed milk (low fat can also be used)
  • 500ml vegetable or chicken stock
  • 400g cauliflower (approximately) cooked


  • Place the cauliflower in a saucepan, cover with enough milk and stock to cover 2 cms above the cauliflower
  • Bring to boil, turn down heat and reheat cauliflower for 10 minutes.
  • Add cheese, stir until melted
  • Blitz until completely smooth
  • Check consistency
  • Alter if necessary by adding more stock and milk if its too thick or add 2 tablespoons cornflour to 6tsp milk to make a paste
  • Add paste to the soup, stir, bring to the boil. This should be enough to thicken the soup. If not repeat
  • Taste and season as you prefer (normally I do not add any seasoning.) Serve hot
  • Tip: Add 2 tsp curry paste to make a delicious spicey flavoured soup