With the temperatures falling below zero in many parts of the UK, it’s high time I included more soup recipes on this blog. And I can’t think of a better one to start with than Cauliflower Cheese Soup from the Hairy Dieters.
Cauliflower is such a versatile vegetable and it tastes exquisite here when blended with cheese, milk and wholegrain mustard for a smooth and creamy finish. The recipe quantities will serve 4 people generously for 233 calories and at just 68p per portion. Forget tinned soup when you can conjure up home-made varieties as good as this. Superb.
Recipe: Cauliflower Cheese Soup
Calories: 233 per portion
Book: Hairy Dieters – Make it Easy
Prep time: Approx 15 minutes
Cooking time: Approx 30 minutes
- 5g butter
- 1 onion (finely chopped)
- 1 potato (about 150g, diced)
- 1 small cauliflower (500-600g, broken into florets)
- 750ml vegetable stock
- 100g reduced-fat vegetarian Cheddar (grated)
- 250ml whole milk
- 50g half-fat crème fraiche
- 1 tbsp wholegrain mustard
- A few chives (finely chopped)
- Sea salt
- Ground black pepper
Cost per portion: Approx £0.68
Melt the butter in a large saucepan and add the chopped onion. Cook over a medium heat for several minutes, stirring regularly until the onion has started to caramelise, then add the potato and cauliflower. Pour over the vegetable stock and season with salt and pepper.
Bring the soup to the boil, then turn the heat down and partially cover the pan. Simmer until the potato and cauliflower are both tender – this will take about 10 minutes.
Stir in the cheese until it has melted. Using a hand-held stick blender or jug blender, blitz the soup until it’s very smooth.
Add the milk and crème fraiche to the soup, then reheat it gently. Ladle the soup into bowls and add a dollop of wholegrain mustard and some chopped chives to each serving.