Creamy But Light Cauliflower Cheese Soup. Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Reduce heat; stir in cheese until melted.
First, we're going to cut up our veggies including, carrots, onions, and cauliflower.
Chopped fresh parsley will also join our fun.
This creamy cauliflower cheese soup is the kind of soup that barely even makes it into the bowl.
You can cook Creamy But Light Cauliflower Cheese Soup using 8 ingredients and 1 steps. Here is how you achieve that.
Ingredients of Creamy But Light Cauliflower Cheese Soup
- Prepare 5 ml of Veg oil.
- Prepare 150 g of White onion.
- Prepare 500 g of Cauliflower florets.
- It's 150 g of Potato, peeled and diced.
- You need 700 ml of Veg stock (stock cubes ok).
- You need 100 g of Aldi cheese emporium lighter cheddar cheese (or alternative).
- It's 100 ml of Elmlea single light cream alternative.
- You need 1 Teaspoon of Wholegrain mustard (optional).
Try a spoonful straight from the pan, just to check seasoning (perfectly sensible) -> immediately need another because it was so delicious -> 'just one more' -> somehow there is no soup left in the pan. This super easy creamy cauliflower cheese soup recipe is possibly my favourite of all the soup recipes I've ever tried. A delicious warming meal for a cold winter's evening, all you need do is add a loaf of crusty bread to complete your meal. Place cauliflower flowerets, chopped onion, and garlic in a large pot.
Creamy But Light Cauliflower Cheese Soup step by step
- Heat the oil in a saucepan and cook the onions over a medium heat until soft, approx 5 mins. Add the cauliflower, potato and stock, bring to the boil, turn down the heat and simmer for about 25 mins until the potato is soft. Puree the soup with a stick blender or a food processor, add the Elmlea, cheese and season to taste with salt and black pepper, add a teaspoon of wholegrain mustard to the bowl for an added kick but don’t forget to account for the extra calories!!!.
Pour in just enough water to almost cover (but not quite) cover the cauliflower. Add in cream cheese and half and half; stir well. Now that fall has arrived, thoughts turn to soup and all things comforting. The soups we tend to think of for fall and winter are hearty soups that can often double as a meal. This cauliflower cheese soup certainly fills those requirements!