Cauliflower cheese soup
This took about 15 minutes to make, and I’m absolutely going to be making this again. Maybe even weekly. Make it as meal prep, and whip up a quick & tasty dinner throughout the week :P.
Recipe
1/2 head cauliflower, cut into florets
1 litre water
Plenty of salt
1/2 tsp garlic powder
180g cream cheese
TO TOP
Cheese on toast
Olive oil
Method
To a large saucepan/ casserole pot, add your cut cauliflower, water, and plenty of salt.
Turn the heat to medium & cover with a lid.
Cook your cauliflower for 15-20 minutes, or until soft.
Once your cauliflower is cooked, add your cream cheese & garlic powder.
Remove from the heat for a couple of minutes, then blend with a hand blender until you have a super super smooth soup.
If it’s still quite liquidy, leave over a medium heat with the lid off and allow to reduce. If the soup is too thick, add a splash of water - you want it to be just thicker than the consistency of double cream.
Leave your soup over the heat, season to taste, then when you’re ready to serve, preheat your grill & make cheese on toast - toast your bread, top with cheese, salt and pepper, and grill until the cheese is melted (I had mine at 200°C).
Put your soup into bowls, top with your cheese on toast, and a drizzle of olive oil.
Notes + Variations:
Swap in vegan subs if you want. It tastes the same.
