As the colours of autumn paint the landscape, our taste for food shifts towards warmth and comfort. As the days grow shorter, the nights cooler, and our palates ask for dishes that want the cosiness of the season. Try this Cauliflower Soup with Cheddar Cheese, a soup that represents autumnal comfort food.
Drawing inspiration from the great cook book “The Ultimate Recipe Collection” by Good Housekeeping, this version of the classic soup is not just a treat for the taste buds but also very easy to make! The cookbook is definitely one to have on you shelf is available on Amazon. It’s a great collection of over 400 tried and tested recipes.
The Cauliflower
Before we make this delicious soup, let’s take a look at the cauliflower. Beyond its versatility in the kitchen, cauliflower is a powerhouse of nutrition. Its subtle flavour profile is complemented by a rich array of vitamins, minerals, and antioxidants. Regular consumption has been linked to improved heart health, better digestion, and even potential anti-cancer properties. In essence, when you indulge in this soup, you’re not just satisfying your hunger but also nourishing your body.
A Little Note:
Pairing this soup with a glass of white wine, preferably a Chardonnay, can elevate the dining experience. The buttery notes of the wine complement the creaminess of the soup, making it a match made in culinary heaven.
In conclusion, as the season of mists and hats rolls in, let this Cauliflower Soup with Cheddar Cheese be your autumnal companion. Whether you’re curled up with a book by the fireplace or hosting an intimate dinner party, this dish promises warmth, comfort, and a burst of flavours that encapsulate the spirit of autumn.
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Cauliflower Soup With Cheddar Cheese
Equipment
- 1 Blender
Ingredients
- 25 g Butter salted
- 1 Onion chopped
- 500 g Cauliflower florets and leaves
- 1 medium Potato
- ½ tsp Nutmeg grated
- 300 ml Skimmed Milk
- 750 ml Vegetable Stock
- 50 g Cheddar Cheese grated
- 4 slices Sourdough Bread
Instructions
- Begin by melting the butter in a deep pan. Add the finely chopped onion and sauté until it turns translucent, releasing its sweet aroma.
- Add the cauliflower florets, potato pieces, milk, nutmeg, and vegetable stock to the pan. Season this mixture with freshly ground black pepper and a pinch of sea salt.
- Allow the soup to simmer gently for about 25 minutes. This ensures that the vegetables soften.
- Once cooked, we use a Bosch Stick Blender, blend the soup to a velvety consistency.
- Ladle the soup into bowls, garnishing with a generous sprinkle of mature Cheddar cheese and a dash of black pepper. Serve alongside slices of crusty sourdough bread for that perfect bite.
1 comment
Made this yesterday, we used a bit more cheddar cheese tho 😉