Cheese Cauliflower soup

Updated: Feb 24, 2020

Winter weather is upon us and what can beat a creamy, cheesy and nutritious soup on a cold day ?? This recipe is also a great meal prep idea as it travels nicely for a cosy lunch at the office, or can be a great way to add more vegetables in the nutrition, winning over even the non-cauliflower fans.



Ingredients (for 5-6 portions)

1 large cauliflower cut into florets (leaves removed)

1 medium potato peeled and cut into big pieces

1 large white onion finely chopped

1 vegetable stock

2 cups of low fat milk

150g mild low fat cheddar cut in pieces

A dash of turmeric, ginger, black pepper and chilly flakes (or seasoning of your choice)


Directions

1. In a large pot add a spoon of olive oil and cook the onion on high heat until it gets soft and almost transparent (usually 4-5 minutes)

2. Add the cauliflower florets, potato, milk, vegetable stock and seasoning (avoid adding salt as the stock already contains some) and top with water till all the vegetable pieces are fully covered

3. Reduce the heat to medium and simmer for 30 minutes till the cauliflower and potato become soft

4. Using a food processor (or a hand mixer), whizz the chunks till it gets into a thick creamy soup.

5. Add 100g of the cheddar and stir till it melts in the soup

6. Serve in your favourite bowl and top with the remaining cheese


Bonus tip: you can prepare and leave in the fridge for up to 2 days (great meal prep idea for an office lunch) or keep in the freezer for up to 1 month


Nutrition facts : 142calories, 15g carbs, 13g protein, 4g fat

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