Cauliflower Cheese Soup 

Rating: (34 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

A delicately flavoured soup which is much enhanced by the parmesan cheese - if you can afford the extra calories.

Ingredients:

1 1/4 L water

4 chicken stock cubes

1 bay leaf

2 tsp thyme, fresh

1 tsp freshly ground black pepper

1/4 cup parsley, finely chopped

1 Tbsp parmesan cheese

1 kg cauliflower, well trimmed

100 g onion, coarsely chopped

150 g carrot, coarsely chopped

Directions:

Bring water and stock cubes to the boil in a large saucepan.

Add coarsley chopped cauliflower, onion and carrot. Season with bay leaf, thyme and black pepper.

Boil 12 minutes or just until vegetables are soft. Pureé in a blender, return to saucepan and stir in parsley.

Microwave Directions:

Place coarsely chopped vegetables, seasonings and stock cubes in a microwave container, cover and cook on HIGH 12 minutes or until soft.

Pureé in blender, adding sufficient liquid to ease the blending.

Measure into a container and adjust liquid to yield 8 cups.

Reheat and serve.

Variations:

Garnish with 1/2 teaspoon parmesan cheese per bowl before serving.

Low Sodium: Use a flavoursome homemade salt free stock (refer to Basic Stock). Sodium is then only derived from the natural sodium content of the vegetables and the parmesan cheese to give 53mg sodium.

Author:

Family Health Publications

Related Recipes:

Cauliflower Cheese Soup

Member Comments: (2)

By: amanda107 - 2013-06-02
Was a little bland, but still nice. I used salt reduced chicken stock, which is usually salty enough for me. Definitely need the parmesan cheese for extra flavour though.

By: spellfall - 2011-05-21
Surprisingly good! Much better than I expected.