Cauliflower Cheese Soup

Cauliflower cheese is a winner, so why not make this cauliflower cheese soup and serve it as a light lunch or starter.

Serves: 6

Diet: Gluten and Wheat Free

Cuisine: British

Type: Lunch

Ingredients

  • 1 large onion - chopped
  • Knob of butter
  • 1 large cauliflower - cut into florets
  • 1 medium potato - peeled and cut into pieces
  • 400ml milk
  • 700ml gluten and wheat free vegetable stock (stock cube is fine)
  • 125g mature cheddar - cut into small cubes
  • ½ tsp English mustard powder (I use Colmans)
  • Salt and black pepper

Method

Prep time: 10 mins Cook time: 35 mins

In a large saucepan, heat the butter and gently cook the onion until soft, around 5 minutes. Add the cauliflower, potato, milk, mustard, stock and seasoning and bring to the boil. Turn the heat down to a simmer, cook for 25-30 minutes until the cauliflower and potato is cooked.

In a food processor, or with an electric hand blender, whizz the mixture until you have a thick and creamy soup.

Add more milk if you prefer a thinner soup. Pour into large mugs or bowls and top with the pieces of cheese and stir through before serving.