Celery cauliflower cheese soup. In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Add chopped cauliflower, broth, half-and-half, thyme, pepper, and nutmeg. Cover and simmer until cauliflower is tender.
I love this soup all year round, it's comforting served with fresh bread in winter, and light and fresh served with pesto and a drizzle of olive oil in summer!
This soup is low calorie, vegan, silky smooth and just sooo yum.
In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon.
You can have Celery cauliflower cheese soup using 6 ingredients and 4 steps. Here is how you cook it.
Ingredients of Celery cauliflower cheese soup
- You need 5 sticks of Celery.
- You need Half of a cauliflower.
- You need 1 of potato.
- You need of Butter.
- You need Tea spoon of Mustard.
- Prepare 1 handful of cheese or cream cheese.
Jamie Oliver's recipe for cauliflower cheese soup involves preparing carrots, celery, onions, garlic and cauliflower in a large frying pan, boiling stock cubes in water, adding vegetables, cheese and mustard, and blending the soup until it is smooth. This recipe creates six to eight servings of healthy cauliflower cheese soup. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes.
Celery cauliflower cheese soup step by step
- Chop up celery and peel 1 potato this will make the soup more thicker.
- When celery feels as soft as the raw cauliflower the put the cauliflower in.
- Add cream cheese or a handful of cheese, A teaspoon of mustard, sault and pepper and a bit of butter.
- Blend and taste to see of it needs any more seasoning.
Add cauliflower and parsley and stir to combine. Add carrots, celery and onions; stir and bring to a simmer. Add cheese cubes and stir until melted. Stir in half-and-half, ΒΌ cup at a time, until soup reaches desired consistency. Put the onion, celery, garlic, butter and olive oil into a large saucepan set over a low-medium heat.