It’s comfort food season and this rich velvety smooth soup will make you feel all warm and cosy inside.
I like to top mine with some croutons made from stale baguette I had left over, and a little grated cheese. It’s also amazing topped with some crunchy bacon bits.
Ingredients
1 Cauliflower (broken into thumb sized florets)
1 Large potato (peeled and into 2-3 cm cubes)
1 Onion (finely chopped)
1 Tbsp Oil
350 Ml Milk
1 Litre Vegetable stock (I used 2 stock cubes)
100 Grams Mature cheddar or other strong cheese (grated)
Method
- Heat the oil in a large pot and fry over a medium heat until the onion softens
- Add the potatoes and cauliflower to the pot and cook for 5 minutes stirring occasionally
- Add the milk and vegetable stock and heat until just before the soup comes to the boil. Turn the heat down and simmer for 15 minutes
- Check that the potatoes and cauliflower are cooked (they should be soft enough to stick a fork in easily)
- In a food blender or with an immersion blender whizz the soup until totally smooth. Add the grated cheese and give a final whizz to make sure it incorporated, cook for a further 5 minutes
- Taste the soup to check the seasoning and add salt and pepper if you think it needs it. Sprinkle with your favourite topping
Seaneen's Sunnyside Kitchen 