Soup is one of the best ways of eating vegetables, as sometimes, eating veggies on their own just isn’t that nice. Our butternut squash soup is a big favourite here, but this cauliflower soup is waaaaay easier and quicker to make. It tastes just like cauliflower cheese although is much healthier and doesn’t have that strange texture that cauliflower cheese sometimes has.
Makes 4 kid bowls (amounts are easily doubled)
- 1 onion
- 1/2 large cauliflower broken into pieces (300g)
- 700ml (3 cups) stock
- Bay leaf (optional)
- 125ml (1/2 cup) milk
- 60g (1/2 cup) grated cheese
Let’s Get Going
3. Pour in the stock and throw in the bay leaf (if using). Cook the cauliflower for 25-30 minutes until it’s nice and soft.
5. Allow to cool a little, and then blend your mix into a soup. Reheat it a little when you are ready to eat.
And that’s all–see, we told you it was an easy cheesy cauliflower soup to make! Tastes delicious when served with our Brilliant Butter Bean Bread, if you have time, and you can sprinkle some extra cheese on top of the soup to look extra fancy, if you wish.
Those funny, knobbly shapes of the cauliflower that we eat are called florets. They are immature flowers, kind of like flower buds–in other words, we eat them before they turn into flowers.
If we left the cauliflower in the ground for long enough, without picking it, then the florets would turn into flowers. Pretty maybe, but not as useful as using the cauliflower to make a delicious soup 🙂
Cauliflowers belong to the same family as broccoli–broccoli would also turn into flowers if you didn’t pick it at the right time.
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Cauliflower close-up – Sharon Drummond