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Cauliflower Cheese Soup
- Vegetarian
Nutty cauliflower blitzed into a lovely soup, with oven-baked parmesan adding an irresistible crunch and tang.
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20 MINS
Cooking Time
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Easy
Difficulty
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20 MINS
Prep Time
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4 People
Serves
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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.
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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.
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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.
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Serve, topped with the parmesan crisps and some chopped herbs.
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (kcal) | 569.78 kcal |
| Protein (g) | 33.3 g |
| Sugar (g) | 5.14 g |
| Fat (g) | 40.46 g |
| Fibre (g) | 4.07 g |
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