Cauliflower Soup With Cheddar Cheese
Cauliflower Soup with Cheddar Cheese, a perfect autumnal comfort dish. Rich, creamy, and bursting with flavour, a must-try this season!
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.
Nutrition
Calories: 401kcal | Carbohydrates: 58g | Protein: 16g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 1329mg | Potassium: 830mg | Fiber: 6g | Sugar: 12g | Vitamin A: 756IU | Calcium: 254mg | Iron: 4mg