A delicious and moreish cauliflower cheese soup from Jamie Olivers ” Ministry of Food”. He recommends using a good quality cheddar like Keens, but i think any strong mature cheddar will do.
Ingredients
- 2 organic carrots peeled and roughly sliced
- 2 sticks celery sliced
- 2 medium onions peeled and roughly chopped
- 2 plump cloves garlic peeled and sliced
- 800 g cauliflower sliced in 1.5 cm slices
- 2 tbsps olive oil
- 200 g good cheddar cheese
- 2 chicken or vegetable stock cubes
- sea salt and freshly ground black pepper
- 1 tsp English mustard
Servings:
Instructions
- Put a large saucepan over a medium heat and add all your chopped and sliced vegetables. Mix together with a wooden spoon. Cook for around 10 minutes, oartially covered, until the carrots have softened aqnd the onion is lightly golden.
- Grate the cheddar into a bowl and set aside. Put the stock cubes into a jug and add 1.8 litres boiling water. Stir until the cubes have dissolved, then add to the vegetables.Stir.
- Bring to the boil then cover, reduce the heat and simmer for 10 minutes until the vegetables are tender.
- Remove the pan from the heat. Season the soup, then add the cheese and mustard. Using a hand blender or a liquidiser puree the soup until smooth.
- Serve immediately.
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