Roasted Cauliflower Cheese Soup
Queen’s Nurse Wendy Green has sent us this delicious recipe for roasted cauliflower soup.
- Cut the cauliflower head into rough florets, including the stalk. Spread over a baking tray and drizzle with oil and salt.
- Roast in the centre of the oven at 180°C for 15-20 minutes, until slightly softened and roasted.
- Add the cauliflower florets and all the remaining ingredients to a pan and blend, using a stick blender, until the soup is smooth and velvety. Add salt and white pepper to taste. Reheat until hot.
TIP I like to take the inner leaves of the cauliflower, toss gently with some olive oil and sea salt, and roast them in the oven (180°C) for 5-10 mins until crispy (keep an eye on them because they crisp up quickly) and serve with the soup. They’re best eaten fresh, but in my house, there’s never any left!
If you enjoyed this content please consider making a donation to help us continue to support our nursing and health beneficiaries.
- 1 medium cauliflower
- 500mls vegetable stock
- 200mls milk
- 50g strong cheddar
- Vegetable oil
- Salt and ground white pepper