Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, creamy but light cauliflower cheese soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Creamy But Light Cauliflower Cheese Soup is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Creamy But Light Cauliflower Cheese Soup is something that I have loved my whole life.
Cheesy and creamy, this super easy cauliflower soup recipe is ideal for a cold winter's night. All you need add is a loaf of crusty bread to finish of the meal. This creamy cauliflower cheese soup is the kind of soup that barely even makes it into the bowl. 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.
To get started with this particular recipe, we have to first prepare a few components. You can have creamy but light cauliflower cheese soup using 8 ingredients and 1 steps. Here is how you can achieve it.
The ingredients needed to make Creamy But Light Cauliflower Cheese Soup:
- Make ready 5 ml Veg oil
- Make ready 150 g White onion
- Make ready 500 g Cauliflower florets
- Get 150 g Potato, peeled and diced
- Make ready 700 ml Veg stock (stock cubes ok)
- Take 100 g Aldi cheese emporium lighter cheddar cheese (or alternative)
- Prepare 100 ml Elmlea single light cream alternative
- Take 1 Teaspoon Wholegrain mustard (optional)
DIRECTIONS Place cauliflower flowerets, chopped onion, and garlic in a large pot. Pour in just enough water to almost cover (but not quite) cover the cauliflower. Using a slotted spoon, lift out a few cauliflower florets and set aside to garnish. Stir the cheese triangles into the soup and blend with a stick blender or in a food processor until smooth.
Instructions to make Creamy But Light Cauliflower Cheese Soup:
- 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!!!
Using a slotted spoon, lift out a few cauliflower florets and set aside to garnish. Stir the cheese triangles into the soup and blend with a stick blender or in a food processor until smooth. To make this easy cauliflower soup recipe in a slow cooker, first roast the cauliflower and saute the garlic and herbs. Add the cream cheese at the end using the immersion blender, just as you would on the stove top. Melt butter in large saucepan, saute onion until tender.
So that’s going to wrap it up for this special food creamy but light cauliflower cheese soup recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
