Cheesy Cauliflower Soup
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 5hrs 50mins
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- Serves
- 4
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- Calories
- 414
All the comforting flavors of cauliflower cheese in a soup. Any sharp, hard cheese would work beautifully here, but cheddar is a classic. A swirl of heavy cream adds an extra touch of decadence.
recipe updated 23 Feb 2022
Ingredients
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- Onion
- 1
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- Potato
- 140 g
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- Cauliflower
- 455 g
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- Parmesan cheese
- 75 g
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- Nutmeg
- as needed
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- Butter
- 2 tablespoons
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- Olive oil
- 1 tablespoon
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- Vegetable stock
- 600 ml
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- English mustard
- 1 teaspoon
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- Worcestershire sauce
- 3 teaspoons
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- Salt & pepper
- as needed
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- Milk
- 180 ml
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- Heavy cream
- 160 ml
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- Croutons
- as needed
Tools
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Stove
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Stick blender
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Slow cooker
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Medium bowl
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Large cast iron skillet
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Slow cooker bowl
Step preview
- Heat a clean large cast iron skillet - medium heat
- Add onion and potato to the large cast iron skillet
- Fry until softened - 5 min, medium heat
- Add cauliflower, vegetable stock, English mustard, worcestershire sauce, parmesan cheese and salt & pepper to the large cast iron skillet
- Boil and bring to a boil - medium-high heat
- Transfer content of large cast iron skillet to slow cooker bowl and cover
- Cook in slow cooker until tender - 5 hr, low heat
- Purée with stick blender - medium speed
- Stir milk into the soup and cover
- Cook in slow cooker - 15 min, high heat
- Ladle soup into medium bowl
- Swirl heavy cream into the soup
- Sprinkle with nutmeg
- Garnish with croutons
- Serve