Cauliflower with cheese soup

Prep: 10 mins

Cook: 30 mins

Comfort food at its finest with this easy creamy soup.

Knob of butter

1 large onion, finely chopped

1 large cauliflower leaves trimmed and cut into florets

1 potato, peeled and cut into chunks

700ml vegetable stock

400ml milk

100g mature cheddar, diced

Dill for serving (optional)

In a large saucepan, heat the butter. Add the onion and cook until softened, about 5 minutes, stirring often.

Add the cauliflower, potato, stock, milk and seasoning.

Bring to the boil, then reduce the heat and leave to simmer for about 30 minutes until the cauliflower is soft and the potato is crushed with ease.

Whizz in a food processor until you get a creamy, thick soup.

When ready to serve, warm through, ladle into bowls, top with the cheese pieces, then stir through and top with the dill if using, before serving.

Serves
4

Preparation Time
10 minutes

Cooking Time
30 minutes

Main ingredients
Cheese, Vegetables

Recipe Type
Soups

Level of Difficulty
Easy

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