This comforting soup is perfect for tucking in to after a brisk walk in the spring sunshine (or rain!)
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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