Tuesday, 6 October 2015

WARM YOUR COCKLES WITH MY CAULIFLOWER & CHEESE SOUP RECIPE!

WARM YOUR COCKLES WITH MY CAULIFLOWER & CHEESE SOUP RECIPE!

 
Now we're truly in Autumn the leaves are falling, the rain is coming down in bucket loads and its starting to get a little bit parky out there. For me this is one of my favourite times of year. Its not cold and harsh like winter but just right for raincoats, wellies and warm cosy soups, yummy!
 
It's been particularly windy and rainy here the last few days so what better time to start making the soups for warm and cosy evenings.  I made a Cauliflower and cheese soup for the family which had very little ingredients, was super quick to make and didn't cost very much either. Here's how....
 

Ingredients you will need

 
1 Large sized onion
1 Cauliflower roughly 900g
1 Potato
Vegetable stock 700ml
Milk 400ml
Mature cheddar 100g
Knob of butter
 

Preparation

 
 
Firstly you need to dice up your onion. You can use any onion I used red onion as that's what I had in the fridge at the time.
 
Remove leaves from your Cauliflower and chop up into florets.
 
Peel and chop your Potato into chunks.
 
I blended my soup at the end so I didn't bother chopping my veg up too small but if your are going to mash or have your soup chunky you might to chop your veg a little smaller than I did.
 

Cooking

 
Heat a pan and add the butter. Once the butter has melted add in your onion and cook for around 5 minutes or until softened.
 
You can then add in the Cauliflower, potato along with your vegetable stock and milk. At this point you can also add salt and pepper to taste.
 
Bring it boil and then reduce to simmer for around 30 minutes or until the Cauliflower is soft along with the potato.
 
Once your soup is cooked you can then blend for a smooth soup, mash or leave chunky depending on what you prefer. You can also add a little more milk at this point if it needs thinning out a bit.
 
 
Add your cheese chopped or grated just before serving.
 
 
 
 
This soup will keep for around two days and can be frozen to last for 1 month.
 
Each serving contains roughly 190 calories. 
 
 
 
Have you made soup recently? What's you fave?



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