youtube pinterest twitter facebook instagram vimeo whatsapp Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Email Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Cauliflower Cheese Soup

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

Ingredients

Serves: 4 big bowls

Metric Cups
  • 1 onion (chopped)
  • 1 clove garlic (bashed)
  • 1 Parmesan cheese (heel if poss)
  • 1 cauliflower (chopped to pebble size)
  • 900 millilitres vegetable stock
  • 50 grams Cheddar cheese (grated)
  • bay leaves
  • 50 millilitres milk (or cream nutmeg)
  • 1 onion (chopped)
  • 1 clove garlic (bashed)
  • 1 Parmesan cheese (heel if poss)
  • 1 cauliflower (chopped to pebble size)
  • 32 fluid ounces vegetable broth
  • 1¾ ounces Cheddar cheese (grated)
  • bay leaves
  • 2 fluid ounces milk (or cream nutmeg)

Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.

Feel free to use the “swap” feature and adjust brands and quantities as needed.

Method

Cauliflower Cheese Soup is a community recipe submitted by CookALot and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Saute onion with garlic til translucent and softened. Toss in cauliflower and mix with onions.
  • Add in parmesan heel and bay leaves if using Pour in stock and simmer for 10 mins.
  • The cauli is small so it'll cook to tender in no time. Leave to cool for 5 mins, remove heel and leaves and add in cheese and milk or cream (any milk is fine, even skim).
  • Blitz, taste, season with S, P and nutmeg, try to stop eating the whole pan there and then!
  • Saute onion with garlic til translucent and softened. Toss in cauliflower and mix with onions.
  • Add in parmesan heel and bay leaves if using Pour in stock and simmer for 10 mins.
  • The cauli is small so it'll cook to tender in no time. Leave to cool for 5 mins, remove heel and leaves and add in cheese and milk or cream (any milk is fine, even skim).
  • Blitz, taste, season with S, P and nutmeg, try to stop eating the whole pan there and then!
  • Tell us what you think

    Breakfast Trifle