Cauliflower and cheese soup
Chef:
Green Isle
25g butter
250g Green Isle Frozen Cauliflower
1 potato, peeled and diced
700ml vegetable stock
350ml milk
Salt and black pepper
150g cheddar, cut into cubes
Heat the butter in a large saucepan on a medium heat.
Add the Green Isle Frozen Cauliflower, potato, stock, milk and seasoning. Bring to the boil then reduce the heat and leave to simmer for about 20 minutes until the cauliflower and potato soften.
Stir in the cheese and cook for a further 5-10 minutes until the cheese is melted and vegetables fully cooked.
Pour into a blender and whizz together until you get a thick soup. Top up with more milk to thin a little if serving in flasks to take for lunch.
If having at home, serve in bowls and top with a few little pieces of cheese and a sprinkle of chopped parsley.
Main ingredients
Dairy, Cheese, Vegetables
Recipe Type
Soups, Starters
Special Info
Gluten free, Nut free, Vegetarian
Level of Difficulty
Easy
