When the nights turn cold and the air carries that crisp chill, nothing brings comfort quite like a bowl of warm, velvety cauliflower and cheese soup. This recipe is all about simple ingredients coming together to create something deeply satisfying, rich, creamy, and perfect for slowing down and savouring the moment. Whether you’re curled up at home or sharing a meal with loved ones, this cauliflower and cheese soup is the kind of cozy indulgence that makes cooler evenings feel a little warmer.
Ingredients
1.5 tbsp Olive Oil
1 Large cauliflower (about 1kg)
1L chicken stock (use 2 Massel stock cubes if you don’t have fresh stock)
1 cup grated cheddar cheese (I like to use vintage – I’m a cheese Lover)
1 cup cream
1 tsp salt
¼ tsp pepper
¼ tsp nutmeg
Method
1. Always wash your cauliflower first then cut down to small florets.
2. Heat the oil in a heavy based pot. Add cauliflower and stir-fry for about 4 minutes so it looks golden and is starting to soften.
3. Add the stock and bring to the boil. Allow to simmer for 10-15minutes until the cauliflower is tender. Remove pot from heat.
4. Allow to cool for 5 minutes then add the cream and blend thoroughly with a stick blender. If you don’t have a stick blender (you really should invest in one) you can use a liquidiser or processor. Allow the soup to cool first so you don’t burn yourself and be careful when you are taking off the lid after processing.
5. Return to a lower heat. Add the cheddar, nutmeg, salt and pepper and stir until cheese melts. Serve immediately with crusty bread.