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Cauliflower Cheese Soup

Cauliflower Cheese and soup are both great comfort foods, so this is an ideal combination! Although you might think it would be heavy and calorie laden, the soup is actually healthy and fairly light, save for a few nibbles of cheddar sprinkled on top: GoodFood Magazine offers it up at just 188 calories per serving. Perfect for a chilly night, hand this soup round in mugs by the fire. Take note, however, you will want a BIG mug!

Cauliflower Cheese Soup

2 tbs. butter
1 large onion, chopped
1 large cauliflower, about 2 pounds, trimmed and cut into florets
1 large potato, peeled and cut into chunks
3 cups vegetable or chicken stock
1¾ cup milk (we use non-fat)
4 oz. aged cheddar, diced (¾ cup)
snipped chives, to serve (optional)

Heat the butter in a large saucepan. Tip in the onion and cook gently until softened, about 5 minutes, stirring often. Add the cauliflower, potato, stock, milk, and some seasoning. Bring to a boil, then reduce the heat and leave to simmer for about 30 minutes until the cauliflower is soft and the potato almost collapsing.

Using a stick blender, food processor, or potato masher, whiz until you get a creamy, thick soup. Top with more milk if too thin, as necessary. Ladle into mugs and top with cheddar and chives.

One Comment Post a comment
  1. Jinny #

    Great recipe! We love the bits of cheddar melting in the hot soup. It’s easy to prepare and makes a lovely dinner on a cold winter evening. Delicious!

    January 26, 2014

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