I’ve been craving cauliflower for a while now, when I saw someone posting a recipe for creamy cauliflower soup I thought it is time to make my own. I have not used my soup maker for a while so it all screamed “you have to make it!”.
I remember my Mum’s cauliflower soup with a dollop of cream and big chunks of potatoes, cauliflower and carrots (she sometimes added peas), literally heaven in a bowl. When I was growing up my Mum’s cooking had a massive impact on me, I moved out of the house early so the ability to cook my own meals was definitely a bonus. Most of the time I would stick to what Mum thought me, until I was confident enough to play around with ingredients. This is when I decided to tweak the classic chunky cauliflower soup and add some grated cheese to give it that extra kick!
You can still make it if you do not own a soup maker – just add it all to a large pot, fill up with vegetable stock and cook until veggies are soft, then add cream and cheese and season with salt & pepper to taste, then sprinkle with fresh chopped dill and voila!
Chunky Cauliflower Soup
(serves 3-4 people)
- 500 g cauliflower, florets separated
- 2 medium carrots, peeled and sliced
- 3 large potatoes, peeled and cubed
- 1,6 l vegetable stock
- 2 tbsp fresh dill, chopped
- 100 ml double cream (in room temperature)
- 45 g cheddar cheese, grated
- salt & pepper, to taste
Add cauliflower florets, sliced carrots and cubed potatoes to a Soup Maker, pour in vegetable stock. Set up “CHUNKY” mode and let it work (it will take about 28 minutes). Once cooked, pour in double cream then sprinkle with grated cheese mix it well until cheese melts, season with salt & pepper and add fresh dill. Serve hot ideally with fresh crusty bread!