Alex O'Brien

Cauliflower and cheese soup

Deliciously light yet packed with flavour, this soup is a fantastic way to trick fussy eaters into getting a good dose of vegetables.

Serves: 2–4

Ingredients:

• 2 tablespoons unsalted butter
• 1 onion, chopped
• 1 small head cauliflower (about 500 g), outer leaves removed, stalks chopped and florets finely chopped
• 250 ml whole milk
• 750 ml water
• 150 g extra strong Cheddar cheese, grated
• sea salt flakes and freshly ground black pepper

Method:

1. Melt the butter and sauté the onion, covered, for 10 minutes, stirring occasionally.
2. Uncover, add the cauliflower stalks and cook, stirring until golden.
3. Add the cauliflower florets, milk and water, bring to the boil, then simmer until tender.
4. Purée until smooth, then stir in the cheese to melt. Season.

This is an edited extract from Soups by Anna Helm-Baxter published by Hardie Grant Books RRP $19.99 and are available in stores nationally.

Related links:

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Broccoli, potato and spinach soup

Potato and crispy bacon soup

Tags:

soup, recipe, cheese, vegetarian, cauliflower