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Cauliflower Cheese Soup
A smooth and creamy soup with all the delicious flavours of Cauliflower in Cheese sauce in Perfect to make with leftovers.
Ingredients
To make the Cauliflower Cheese
- 1 medium cauliflower cut into florets
- 2 tablespoon cornflour cornstarch
- 1/2 teaspoon english mustard powder
- 500 millilitres semi-skimmed milk
- 100 grams cheddar cheese grated
For the soup
- 500 millilitres Cauliflower in Cheese Sauce as per recipe
- 1 medium onion finely chopped
- 2 celery stalks finely chopped
- 1 teaspoon vegetable oil
- 500 millilitres vegetable stock
- 100 millilitres milk
- salt and freshly ground pepper
- 30 grams flat-leaved parsley finely chopped
Instructions
To make the Cauliflower Cheese
- Heat a pan of water until boiling. Add the cauliflower florets and cook for 5-6 minutes until they are just tender.
- Drain and place in a buttered ovenproof dish.
- Make the sauce by mixing some of the cold milk with the cornflour to make a thick paste, then heat the milk to just below boiling point, about 3 minutes in the microwave or heat in a pan on the stove.
- Pour the hot milk into the cornflour paste and mustard and stir until thoroughly mixed, then heat for 1 more minute in the microwave until thickened.
- Season the sauce with salt & pepper to taste and pour over the cauliflower.
To make the soup
- Heat the sunflower oil in a large pan, add the chopped onions and celery and cook on a medium heat until the onion is soft and transparent and the celery has started to soften.
- Add the stock and simmer gently for 10 minutes until the celery is soft.
- Add the cauliflower in cheese sauce and cook for a further 10 minutes.
- Take the pan off the heat and leave to cool for about 20 minutes.
- Puree the soup with a stick blender or in a liquidiser/blender, adding some milk if the mixture becomes too thick.
- Season to taste and garnish with parsley.
Notes
Make double the quantity of Cauliflower Cheese. Put half into a buttered ovenproof dish and bake at 180C for 20-30 minutes until the sauce is bubbling and the top is golden. Serve on its own with crusty bread for lunch or supper, or serve a side dish with roasts and stews.
Nutrition
Calories: 260kcalCarbohydrates: 23gProtein: 15gFat: 13gSaturated Fat: 8gCholesterol: 39mgSodium: 781mgPotassium: 744mgFiber: 4gSugar: 13gVitamin A: 1317IUVitamin C: 82mgCalcium: 411mgIron: 1mg