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Cauliflower Cheese Soup

Total Time: 0:40

Prep time: 0:15

Cook time: 0:25

Serves: 4

Difficulty: Easy

Calories per serving: 145


Onion - 1 medium Garlic - 1 clove Potatoes, Raw - 200g Cauliflower, Raw - 20 floret(s) Fresh Vegetable Stock - 900ml Low Fat Soft Cheese - 100g Ground Nutmeg - 1g Black pepper - 1g Salt - 1 pinch Cheddar cheese - 40g Parsley, fresh - 5sprig(s)


  1. Put the onion, garlic, potato and HALF the cauliflower florets into a large saucepan. Add the stock and bring to the boil. Reduce the heat and simmer for 20 minutes until the vegetables are soft.

  2. Meanwhile, cook the remaining cauliflower florets in boiling water until just tender – about 4-5 minutes. Drain well in a colander and rinse with cold water.

  3. Add the soft cheese to the soup and puree with a hand-held stick blender until smooth. Alternatively, puree in a food processor or blender. Season with nutmeg (if using), salt and black pepper.

  4. Add the cooked cauliflower to the blended soup and heat until almost boiling.

  5. Ladle the soup into 4 warmed bowls and sprinkle an equal amount of cheese over the surface. Serve, sprinkled with parsley.

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