Curry Cauliflower and Cheese Soup
- Number of Servings: 6
Ingredients
4 tbsp olive oil2 medium onions, chopped2 celery stalks, chopped1 medium cauliflower head, cut into florets1 tsp mild curry powderpinch saffron strands300 ml vegetable stock300 ml milk100g medium cheddar, grated
-Heat half the oil in large saucepan and add onions and celery.
- Stir over medium heat for 3-4 minutes
- Add remaining oil, cauliflower, curry powder and saffron and a bit salt and pepper
- Stir well and cook for a few minutes
- Cover the pan and cook for another 4-6 minutes stirring occasionally
- Remove the lid and pour in the stock.
- bring to a simmer and pour in the milk adding a splash of water if the liquid doesn't cover the veg
- Return to gentle simmer
- Partially cover the pan and simmer for 10 minutes until the cauliflower is very soft
- Use a hand held blender to liquidize the soup or blend in proper blender in 2 batches.
- Retunr to pan and bring to gentle simmer
- Slowly stir in the cheese to melt
Number of Servings: 6
Recipe submitted by SparkPeople user SARAHFH.
- Stir over medium heat for 3-4 minutes
- Add remaining oil, cauliflower, curry powder and saffron and a bit salt and pepper
- Stir well and cook for a few minutes
- Cover the pan and cook for another 4-6 minutes stirring occasionally
- Remove the lid and pour in the stock.
- bring to a simmer and pour in the milk adding a splash of water if the liquid doesn't cover the veg
- Return to gentle simmer
- Partially cover the pan and simmer for 10 minutes until the cauliflower is very soft
- Use a hand held blender to liquidize the soup or blend in proper blender in 2 batches.
- Retunr to pan and bring to gentle simmer
- Slowly stir in the cheese to melt
Number of Servings: 6
Recipe submitted by SparkPeople user SARAHFH.
Nutritional Info Amount Per Serving
- Calories: 221.8
- Total Fat: 15.6 g
- Cholesterol: 19.7 mg
- Sodium: 231.8 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 3.6 g
- Protein: 9.4 g
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