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Cheesy Cauliflower Soup

The ultimate ‘healthy’ comfort food, this soup is satisfying and super easy to whip up!
Difficulty Level: Easy
Serves: 4

Ingredients

1 head of cauliflower (3/4 sliced thinly, 1/4 broken into bite-size florets)
1 brown onion, diced
50g butter
800g vegetable stock
1 bay leaf
2 sprigs of thyme
100ml cream
50g parmesan cheese, shaved
Olive oil
Crusty bread, to serve

Method

  1. Melt the butter in a large saucepan on medium heat. Add in the onion and cook until fragrant (but not browned)
  2. Add in the chopped cauliflower and sauté for 10mins on low heat, stirring frequently
  3. Add in the florets, stock, thyme and bay leaf and simmer for around 15mins or until the florets are tender
  4. Remove the florets and set aside, discard the bay leaf and thyme, and stir in the cooking cream
  5. Use an immersion blender, or regular blender, to blend the soup until the desired consistency is reached
  6. Return the mixture and florets to the saucepan and simmer for a further 5mins
  7. Serve hot, topped with parmesan and a drizzle of olive oil