Yes I used cream, yes I used cheese. So I’m not trying to make a diet soup that ‘tastes creamy but with no cream’ or ‘fills you up with no fat‘. This is just a great tasting, hearty soup that will leave you sighing with happiness whilst you eat. And actually I think 319 calories isn’t too bad for that.
Back in my youth, I used to work at a fried chicken shop where we’d get a free meal during each shift. There was (and still is) a sandwich shop across the road that did the best cauliflower soup ever. If that soup was on special, I was straight over there. Yes, a 17-year-old who preferred cauliflower soup to fried chicken and chips. It really was that good.
It was that soup I had in mind when I made this recipe. I told Chris I was making cauliflower soup for lunch, and received a look of dismay and an unintelligible, displeased grunt. I could see his brain figuring out what he could have for his real lunch later.
So I made it, and he finished every last drop.
I tried to get a compliment out of it – with guarded results. Not that I would have said ‘I told you so’ or anything 🙂
I did get a ‘It’s not too bad actually’ – just as he did with my Thai prawns and cauliflower rice recipe. I now know that’s pride code for Yum.
It tasted just like the soup from the sandwich shop. I can’t believe I’ve been thinking about it for 18 years and I never made it!
It’s now on my go-to list of soups and will be making a regular lunchtime appearance.
25 minutes to lunchtime happiness…….
- 1 tbsp. olive oil
- 1 large onion, peeled and chopped
- 1 regular head of cauliflower, outer leaves discard, chopped into small florets
- 500ml hot vegetable or chicken stock (either homemade or use 2 stock cubes with water. Use bouillon for gluten free)
- ¼ tsp garlic salt
- 100g mature cheddar
- 50ml double cream
- Salt and pepper to taste
- Heat the olive oil in a large pan, and fry the onion gently for 4--5 minutes until it starts to go translucent. Add in the cauliflower, stock and garlic salt. Bring to the boil and simmer for 15 minutes.
- After 15 minutes, take off the heat and whizz using a hand blender. Put back on the heat, add in the cheese and cream and stir until he cheese has melted. Season with salt and pepper.
- Serve with a sprinkling of cheese and black pepper and a few chives if you wish.
Nutritional info obtained from caloriecount.about.com – per serving (recipe makes 2 servings)