Creamy cauliflower and potato soup with cheddar

Name: Creamy cauliflower and potato soup with cheddar
Total time: 50 min
Cuisine: British
Ingredients: 1 cauliflower, cut into florets; 2 tbsp olive oil; 1 onion, chopped; 300g potatoes, peeled and diced; 700ml gluten free, dairy free, egg free vegetable stock, made with a stock cube; 100ml double cream; 100g mature cheddar, grated; 0.25 tsp ground nutmeg

A velvety soup of roasted cauliflower and soft potato, finished with melted mature cheddar and a little cream.

Time50 min
LevelEasy
Costabout £1.07 a head
Oven200°C (180°C fan)

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

1cauliflowercut into florets
2 tbspolive oil
1onionchopped
300 gpotatoespeeled and diced
700 mlgluten free, dairy free, egg free vegetable stockmade with a stock cube
100 mldouble cream
100 gmature cheddargrated
¼ tspground nutmeg

Method

1
Heat the oven to 200°C (180°C fan). Toss the cauliflower in 1 tbsp of the oil and roast for 25 minutes until golden at the edges.
25 min
2
Meanwhile, soften the onion in the remaining oil for 5 minutes, then add the potatoes and stock. Simmer for 15 minutes.
20 min
3
Add the roasted cauliflower and blend until completely smooth.
4
Stir in the cream, cheddar and nutmeg and warm gently until the cheese melts. Do not boil.
5
Season and serve with black pepper.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.