Cheesy Cauliflower Soup

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    5hrs 50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    488

All the comforting flavors of cauliflower cheese in a soup. Any sharp, hard cheese would work beautifully here, but cheddar is a classic. A swirl of heavy cream adds an extra touch of decadence.

recipe updated 12 Jul 2019

Ingredients

  • Butter icon
    Butter
    28g
  • Olive oil icon
    Olive oil
    15ml
  • Onion icon
    Onion
    140g
  • Potato icon
    Potato
    142g
  • Cauliflower icon
    Cauliflower
    454g
  • Vegetable stock icon
    Vegetable stock
    600ml
  • English mustard icon
    English mustard
    5g
  • Worcestershire sauce icon
    Worcestershire sauce
    15ml
  • Parmesan cheese icon
    Parmesan cheese
    76g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Milk icon
    Milk
    180ml
  • Nutmeg icon
    Nutmeg
    as needed
  • Heavy cream icon
    Heavy cream
    158ml
  • Croutons icon
    Croutons
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon Skillet pan
  • kCook icon Stick blender
  • kCook icon Slow cooker
  • kCook icon Medium bowl
  • kCook icon Large cast iron skillet
  • kCook icon Slow cooker bowl

Step preview

  1. Prep and set aside onion: chopped
  2. Prep and set aside potato: diced
  3. Prep and set aside cauliflower: coarsely chopped
  4. Prep and set aside parmesan cheese: grated
  5. Prep and set aside nutmeg: grated
  6. Prep and set aside nutmeg: grated
  7. Get a clean large cast iron skillet
  8. Add butter
  9. Add olive oil
  10. Heat
  11. Add prepared onion
  12. Add prepared potato
  13. Fry until softened - 5 min
  14. Add prepared cauliflower
  15. Add vegetable stock
  16. Add English mustard
  17. Add worcestershire sauce
  18. Add prepared parmesan cheese
  19. Add salt & pepper
  20. Stir and bring to a boil
  21. Transfer content of large cast iron skillet to slow cooker bowl and cover
  22. Cook in slow cooker until tender - 5 hr, low heat
  23. Purée with stick blender
  24. Stir milk and cover
  25. Cook in slow cooker - 15 min, high heat
  26. Add prepared nutmeg
  27. Stir
  28. Ladle soup into medium bowl
  29. Swirl heavy cream
  30. Sprinkle with prepared nutmeg
  31. Garnish with croutons
  32. Serve
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