Our cauliflower soup recipe makes a low calorie soup which is creamy and satisfying with a delicate flavour.
We soup quite frequently, usually at midday when a bowl of soup and some crusty bread makes a complete meal for the two of us.
We like to ring the changes and make soups from fresh ingredients that are in season.
This vegetarian soup recipe ticks all our boxes, easy to make, easy to eat and delicious.
The only ingredient that has to be imported to the UK is the olive oil and that could be replaced with rapeseed oil, so food miles are pretty low too.
As with all cheese it is important to pick a blue cheese that is not made with animal rennet. The Vegetarian Society gives some useful guidance here.
To make 2 servings:
1 small Onion, roughly chopped
1 medium Potato
1/2 medium Cauliflower
10ml Olive Oli
30g Blue Cheese
500ml Vegetable Stock
Salt & Pepper to taste
Around 240 KCal per serving
Using a heavy based pan, sweat the chopped onions in the olive oil over a low heat until the onion is translucent. This should only take 3 or 4 minutes.
Cut the potato into small pieces and stir into the onion and cook for about 1 minute stirring all the time or the florets may stick. Add the vegetable stock.
I find Knorr stock cubes are reliable but ideally I would like to use home made stock.
Break the cauliflower into small florets and add to the pan. Bring the soup to the boil and then cover and simmer for 15 minutes or so.
Once the potato and cauliflower are cooked remove a couple of pieces of the cauliflower and use a hand blender or food processor to blend the rest of the soup. Bring back to the boil and crumble in the blue cheese. Stir until the cheese has melted and add back the pieces of cauliflower you removed.
Serve hot, perhaps with a little parsley or chopped chives as a visual garnish.