How to make cauliflower cheese soup with curry croutons

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar has fewer calories, while processed cheese is often cheaper.

Preheat the oven to 100 degrees Celsius.

Prepare focaccia bread by adding salt and placing it in the oven for about 25 minutes.

Remove the leaves from the cauliflower heads and break them into similar-sized florets.

Wash the cauliflower florets to remove any dust.

Chop 2 small onions into medium pieces and set aside.

Crush 3 cloves of garlic and set aside.

In a pan, add 1-2 tablespoons of vegetable oil and 15 grams of butter.

Heat the oil and butter mixture until melted, then add the chopped onions.

Cook the onions until they start to get a bit of color, but not fully browned.

Add the crushed garlic to the pan with the onions and sauté briefly.

Add the cauliflower florets to the pan and stir to combine with the onions and garlic.

Add enough water to cover the cauliflower and bring to a boil.

Reduce heat and simmer until the cauliflower is tender but not overcooked, maintaining some texture.

Once cooked, remove from heat and blend the soup until smooth.

Stir in grated cheddar cheese until melted and combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens