How To Make CAULIFLOWER CHEESE SOUP - Al's Kitchen

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.

Add 1 tablespoon of butter and 2 tablespoons of oil to a pan over low heat.

Once the butter has melted, add the diced onion and fry for about 2 minutes until softened.

Add the finely chopped garlic to the pan with the onions and continue to fry.

Pour in 2 pints of stock and scrape the bottom of the pan to incorporate any residue.

Add the deflorated cauliflower to the stock and cover with a lid.

Simmer the cauliflower for about 15 minutes on low heat, stirring halfway through.

Check the cauliflower with a fork to ensure it's tender, then remove from heat and let it cool for about 5 minutes.

Blend the mixture using either a hand blender or a food processor until smooth and lump-free.

Return the blended soup to low heat and gradually whisk in the 240 grams of cheddar cheese until melted and smooth.

Add a pinch of paprika and 1 teaspoon of black pepper, stirring well to combine.

Cook for an additional 1-2 minutes, then serve garnished with croutons and a sprig of parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens