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Cauliflower Cheese Soup

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

71.5g

Energy (kJ)

9923kJ

Energy (kcal)

2368kcal

Carbohydrate incl. fibre (g)

129.4g

Carbohydrate excl. fibre (g)

118.6g

Sugar (g)

34.1g

Fibre (g)

10.8g

Fat (g)

178.8g

Saturated fat (g)

118.0g

Unsaturated fat (g)

57.9g

Monounsaturated fat (g)

16.5g

Polyunsaturated fat (g)

2.6g

Trans fat (g)

0.7g

Cholesterol (mg)

124mg

Sodium (mg)

86943mg

Salt (g)

217.35g

Vitamin A (IU)

1631IU

Vitamin C (mg)

84.7mg

Calcium (mg)

1397mg

Iron (mg)

2.22mg

Potassium (mg)

711mg

Total

285.9g

39693kJ

9472kcal

517.6g

474.3g

136.4g

43.3g

715.4g

472.0g

231.7g

66.0g

10.3g

3.0g

495mg

347771mg

869.42g

6524IU

338.7mg

5588mg

8.89mg

2844mg

  • 2 tbsp olive oil
  • 2 large head of cauliflower, cut into florets
  • 1 large leek, sliced
  • 4 garlic cloves, bashed
  • 2 tsp grated nutmeg
  • 1 L made with 2 Knorr Vegetable Stock Cube
  • 50 ml creme fraiche
  • 200 g grated Gruyère
  • 300 g grated Parmesan
  • 1 tsp mustard powder
  • small handful of chopped parsley
  • 1 Heat the olive oil in a large, deep casserole dish add the leeks and the garlic and saute for 6-8 minutes, until soft and taking on colour. Add in 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 and a knife can easily be inserted into the florets.
  • 2 Meanwhile, make the parmesan crisps. Line a baking sheet with parchment, mix 100g of grated parmesan with the mustard powder and spoon tablespoon sized mounds out across the baking sheet, ensuring you leave an inch or so 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 creme fraiche, parmesan, gruyere and grated nutmeg.
  • 4 Serve, topped with the parmesan crisps and some fresh, chopped herbs.