Curried Cauliflower and Cheese Soup
Creamy cauliflower cheese soup with a hint of curry.
Ingredients
- 1 tbsp olive oil
- 1 onion, (chopped)
- 2 stalks celery, (chopped)
- 1 head cauliflower, (broken into florets)
- 1 tsp mild curry powder
- 500ml / 2 cups vegetable stock
- 250ml / 1 cup milk (dairy or plant based), (I used 1%)
- 150g / 1 cup Stilton cheese or Shropshire Blue, (crumbled or grated Cheddar)
- salt and pepper to taste
- 65g / ½ cup pecans, (for garnish)
- 4 tbsp Stilton, (for garnish)
- 1 tbsp chopped parsley or coriander, (for garnish)
Instructions
Cook chopped onions and celery in olive oil over low heat for 5-7 minutes until start to soften, then add a teaspoon of mild curry powder and stir to combine, cook for 30 seconds or until you can smell the aroma of the curry released.
Add cauliflower florets and pour in the vegetable stock, turn the heat up and bring to a boil. Then turn it down to medium, pour in milk and simmer with a lid ajar for 10-15 minutes until cauliflower is tender.
Once your cauliflowers is cooked through, process the soup until smooth in a food processor in two batches or with an immersion blender directly in the pot.
Return back to the pot and gently heat it until it simmers, add your cheese and stir until melted and blended in. Add more stock or water if your soup is too thick. Taste it and add salt if needed and pepper.
Serve in bowls sprinkled with more crumbled blue cheese, toasted pecans and chopped fresh parsley.
Nutrition
- Serving size
- 1 serving
- Calories
- 258 kcal
- Fat
- 17 g
- Saturated fat
- 9 g
- Unsaturated fat
- 7 g
- Cholesterol
- 34 mg
- Sodium
- 1661 mg
- Carbohydrates
- 16 g
- Fiber
- 4 g
- Sugar
- 9 g