Cauliflower Cheese Soup
This comforting homely soup is perfect on chilly days when you feel like something simple and warming. Make sure you use a really large potato (or 2 medium ones) as they help to thicken the soup.
- Low - cal spray oil
- 1 Onion, chopped
- 2 Sticks celery, chopped
- 2 Garlic cloves, crushed
- 1 Large potato, diced
- 1 Medium cauliflower, cut into florets and chunks
- 1 litre hot vegetable stock
- 1 Bay leaf
- 100ml Reduced- fat creme fraiche
- 2tsp Whole grain mustard
- 120g Grated reduced-fat Cheddar cheese
Spray a large pan with oil and set over a low to medium heat. Cook the onion, celery and garlic, stirring occasionally, for 6–8 minutes until tender but not browned. Stir in the potato and cauliflower and cook for 1 minute. Add the hot stock and the bay leaf and simmer gently for 25–30 minutes until the vegetables are tender. Remove the bay leaf. Blitz the soup, in batches, in a food processor or blender until smooth. Return to the pan and stir in the crème fraîche, mustard and most of the cheese. Stir gently over a low heat until the cheese melts. Season to taste. Serve sprinkled with the chives and the remaining grated cheese.
Tip: You could sprinkle some crumbled crispy lean bacon rashers over the top as a garnish. Alternatively, top with some roasted or sautéed cauliflower florets.