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As its compact you’ll only need a small space in your kitchen for this handy machine.
It bakes heavenly-smelling loaves,
as well as rolls, pizza dough,
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And why not make this comforting soup to serve with your homemade bread?
Perfect.
Cauliflower Cheese Soup
Calories 364 per portion
Fat 24g (11g sat) per portion
Suitable for vegetarians
Ingredients
- Sunflower oil 1 tbsp
- Onion 1, peeled and chopped
- Cauliflower 1 head, cut into florets
- Vegetable stock 450ml (¾ pint)
- Milk 150ml (¼ pint)
- Low fat soft cheese 110g (4oz)
- Cheddar cheese 75g (3oz), grated
- Dijon mustard 1 tsp
- Snipped chives to garnish (optional)
- Walnut or olive bread, warmed to serve (optional)
Instructions
- Heat oil in a large pan and cook onion for about 4 minutes until softened.
- Add cauliflower, stock and milk to the pan and bring to the boil. Cover and simmer for 8-10 minutes until cauliflower is cooked.
- Stir in cheeses and mustard and purée with a stick blender until soup is smooth.
- Season to taste and reheat gently until hot. Serve scattered with chives and with warm walnut or olive bread, if you like.
A Dairy Diary recipe
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