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

5 from 1 vote

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Prep Time 15

Cook Time 35

Total Time 50

Course Lunch

Cuisine Mediterranean

Keyword cauliflower cheese soup

Diet Vegetarian

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.

Cauliflower Cheese Soup Recipe

Ingredients 1x2x3x

For the breadcrumbs:

Instructions

Ingredients