Yesterday for dinner we went for a rare date night to Nandos so for lunch, Rikki made a scrumptious Cauliflower Cheese Soup!
CAULIFLOWER CHEESE SOUP (v)
Serves: 3-4 People
Prep Time: 10 Minutes
Cooking Time: 30-35 Minutes
50g of Butter
1 Large Onion
2 Celery Sticks
1 Large Cauliflower
300g of Mature Cheddar
500ml of Vegetable Stock
500ml of Water
2 Bay Leaves
A Pinch of Paprika
Salt & Pepper
- Firstly finely chop the celery and onions, melt the butter in a large saucepan on a medium to high heat and add the celery and onions. Soften on a low heat for 5 minutes.
- Roughly chop the cauliflower, keeping the lighter leaves as well.
- When the onions and celery have softened, add the water, stock, bay leaves, cauliflower and leaves. Bring to the boil and simmer for 10-15 minutes or until the cauliflower is soft. Remove from the heat, put into the food processor and blend until it's creamy.
- Put back into the pan and on a medium heat, add the cheese and season well. Simmer for a further 10 minutes then strain any excess cheese so the soup is smooth and creamy.
- Serve the soup with some crusty bread & garnish the soup with a pinch of paprika.
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