Cauliflower Cheese Soup
A Hug in a Bowl for Chilly Days
There’s something deeply comforting about a pot of soup bubbling gently on the stove—especially one that brings together two old friends from the Sunday roast: cauliflower and cheese. This soup is creamy, rich, and warming without feeling heavy, perfect for wet afternoons, frosty evenings, or those days when only a thick woolly jumper and a bowl of something cosy will do.
This recipe celebrates humble ingredients—many you might already have in the kitchen—and transforms them into something special. Serve with thick slices of buttered sourdough or a scattering of toasted seeds on top.
INGREDIENTS - serves 6
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1 large cauliflower (approx. 750g), chopped into florets
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1 large potato (about 250g), peeled and diced
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1 onion, finely chopped
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2 cloves garlic, crushed
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1 tbsp olive oil or butter
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1 litre vegetable stock (low salt if possible)
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300ml whole milk
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150g mature Cheddar cheese, grated (plus extra for garnish if desired)
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Salt and black pepper, to taste
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A pinch of nutmeg (optional, but lovely)
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Chopped fresh chives or parsley, to serve
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Poppy seeds and dried flowers for garnish optional
HOW TO
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Sauté the base – In a large saucepan, heat the olive oil or butter over medium heat. Add the onion and garlic, and cook for 5–7 minutes until soft and translucent.
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Build the soup – Add the cauliflower and potato to the pan, stir to coat, then pour in the stock. Bring to the boil, reduce the heat, cover, and simmer for about 20 minutes, or until the vegetables are soft.
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Blend it smooth – Remove from heat and use a stick blender to purée the soup until smooth. Alternatively, cool slightly and blend in batches in a jug blender.
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Make it creamy – Return the soup to a gentle heat. Stir in the milk and grated cheese until melted and velvety. Season with salt, pepper, and a pinch of nutmeg.
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Garnish with poppy seeds and dried flowers.
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Serve with warm bread.
Nutritional Advice (per serving, approx.):
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Calories: ~280 kcal
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Protein: 11g
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Carbohydrates: 18g
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Fat: 18g (mostly from cheese and milk)
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Fibre: 3g
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Calcium: A generous source, thanks to the Cheddar
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Vitamins: High in Vitamin C (cauliflower), B vitamins, and antioxidants
This soup offers a great balance of protein and fibre, and is especially comforting in colder months. Using a mature Cheddar adds richness without needing large amounts, and the potato gives body without relying on cream. For an extra nutritional boost, consider adding a handful of spinach or a swirl of Greek yoghurt just before serving.