Cauliflower Cheese Soup

Cauliflower Cheese Soup

  • Vegetarian
Nutty cauliflower blitzed into a lovely soup, with oven-baked parmesan adding an irresistible crunch and tang.
  • 20 MINS

    Cooking Time

  • Easy


  • 20 MINS

    Prep Time

  • 4 People


  1. Amount per Serving
Nutritional values Amount per Serving
Energy 569.78 kcal
Protein 33.3 g
Fat 40.46 g

  • 1 L made with 2 Knorr Vegetable Stock Cube
  • 2 large head of cauliflower, cut into florets
  • 1 large leek, sliced
  • 4 garlic cloves, bashed
  • 2 tbsp olive oil
  • 200 g grated Gruyère
  • 100 g grated Parmesan
  • 50 ml creme fraiche
  • 2 tsp grated nutmeg

Parmesan Crisps

  • 100 g grated Parmesan
  • 1 tsp mustard powder


  • small handful of chopped parsley

  1. Heat the olive oil in a large, deep casserole dish. Add leeks and garlic then sauté for 6-8 minutes, until soft. Add the cauliflower florets and cook for a further 2 minutes, stirring to combine. Add in the Knorr Vegetable Stock and cover with a lid, simmering for 10-15 minutes until the cauliflower is cooked through.

  2. Meanwhile, make the parmesan crisps. Line a tray with a baking sheet, mix 100g of grated parmesan with the mustard powder and spoon tablespoon-sized mounds on the baking sheet. Leave an inch in between each mound. Bake in the oven for 6 minutes, until the cheese is golden and has melted into flat rounds. Remove and allow to cool and crisp up.

  3. When the cauliflower is cooked, remove from the heat and allow to cool. Blend into a smooth, creamy soup with a hand blender. Place back on the hob, over a low-medium heat and stir in the crème fraiche, parmesan, gruyere and grated nutmeg.

  4. Serve, topped with the parmesan crisps and some chopped herbs.

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