Cauliflower Cheese Soup Recipe
This delicious cheesy vegetable soup is packed with flavour. It may sound strange to change a traditional side dish into a soup? Don't be afraid to experiment, because this recipe is so wholesome and moreish.Cauliflower is such an underrated vegetable, packed with a sourdough breadcrumb topping
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Ingredients
- 1 leek
- 2 celery stalks
- 1 onion
- 1/2 tsp organic thyme
- 1 cauliflower
- 1 litre vegetable stock
- 100 ml milk or plant-based alternative
- 100 g cheddar cheese or plant-based alternative
- 1 tsp organic dijon mustard
- 1 tbsp organic extra virgin olive oil
- organic nutmeg
- natural fine sea salt
- organic cracked black pepper
For the breadcrumbs:
- 100 g sourdough bread
- 1 thyme sprig
- 1 tbsp organic extra virgin olive oil
Instructions
- Roughly chop the onion, celery and leek into 2cm pieces and add to a large saucepan along with the olive oil and thyme.
- Season generously and cook on a medium to low heat for 15 minutes stirring regularly.
- Cut the cauliflower into approximately 2cm pieces and add to the pot along with the vegetable stock.
- Bring to the boil then turn down to simmer for 15 minutes.
- Blend with a stick blender until smooth then add the Dijon mustard along with the oat milk and a rasp or 2 of nutmeg.
- Cook for a further 2 minutes and then your soup is ready.
- To make the breadcrumbs, roughly chop the sourdough and fry in a pan with 1 tbsp of olive oil and a sprig of thyme.
- Fry until breadcrumbs are golden then sprinkle over your soup.
Comments & Ratings
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This soup is so moreish, I make my own sourdough and this is was a perfect match.