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The ingredients needed to prepare Cauliflower cheese soup:
- Use 1 Cauliflower, trimmed and cut into florets
- Use 2 Leeks, trimmed, cleaned and sliced
- You need 2 slice Bread, roughly cut into small cubes
- Use 600 ml Chicken stock
- Take 300 ml Milk
- You need 100 grams Cheddar cheese, grated
- Use 25 grams Butter
- Provide 3 tbsp Vegetable oil
- Provide 2 tsp Prepared English mustard
- Get 1 tsp Ground nutmeg
- Take 1/2 tsp Paprika
Instructions to make Cauliflower cheese soup:
- Place the cauliflower florets in a saucepan with the stalk and milk and bring to the boil. Reduse the heat and simmer for 10 minutes until the cauliflower is tender.
- Meanwhile, melt the butter in a frying pan and cook the leeks over medium heat, stirring occasionally, for 5 minutes.
- Add the mustard and nutmeg to cauliflower, and stir in the cheese. Transfer to a food processor and whizz until smooth.
- Return to the pan stir in the leeks and season with a little pepper. Heat through gently while cooking.
- Heat the oil in a large frying pan over a high heat. Toss the bread cubes with the paparika and cook the croutons, stirring frequently, for 2-3 mins until golden and crisp. Drain oil on kitchen paper.
- Ladle the soup into serving bowls and scatter the croutons on over the top.
Make this warm winter soup from scratch with the red shirt lady using natural ingredients. For a written recipe, go to. We've given cauliflower cheese a tasty twist with this warming soup - an easy lunch to make on an autumnal day. Find more soup recipes on Tesco Real Food. This cauliflower soup is a snap to fix and cook in the slow cooker—a creamy blend of cauliflower, cheddar cheese, and complementary seasonings.
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