3regular heads of cauliflowerouter leaves discard, chopped into small florets
1200ml(5 cups) hot vegetable or chicken stockeither homemade or use 3-4 stock cubes with water, use bouillon for gluten-free
¾tspgarlic salt
250g(8.8 oz) mature/strong cheddar cheeseplus some extra to sprinkle on top
180ml(⅔ cup) double/heavy cream
salt and pepperto taste
To Serve:
black pepper
chiveschopped
Instructions
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.
1 tbsp olive oil, 2 large onions, 3 regular heads of cauliflower, 1200 ml (5 cups) hot vegetable or chicken stock, ¾ tsp garlic salt
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 the cheese has melted. Season with salt and pepper.
250 g (8.8 oz) mature/strong cheddar cheese, 180 ml (⅔ cup) double/heavy cream, salt and pepper
Serve with a sprinkling of cheese, black pepper, and a few chives if you wish.
black pepper, chives
Notes
How to scale up and scale down this recipeYou can scale down this recipe sticking to the same ratios.Can I make it gluten-free?Yes - this soup is already gluten-free - presuming you use gluten-free stock.Can I make it ahead?Yes, you can make ahead, cool quickly, cover and refrigerate for 2-3 days. Reheat in a pan, stirring regularly, until piping hot.Can I freeze this cauliflower soup?Yes. Cool quickly, cover and freeze. Defrost in the refrigerator overnight, then reheat in a pan, stirring regularly, until piping hot.Nutritional information is per serving.