Cauliflower and Cheddar Soup

Cauliflower and Cheddar Soup


  • 1/2 an onion diced
  • 1 large leek, cleaned and sliced
  • 2 lbs cauliflower flowerettes
  • 2 medium potatoes peeled and chopped
  • 1 piece (1/4) preserved lemon (optional)
  • 1 clove of garlic
  • 1 1/2 litres of chicken stock (if store bought, use low salt)
  • 250gm sharp cheddar ( grated 50 gm reserved for garnish- 8 oz – 1.5 oz)
  • 30gm ( 1oz ) butter
  • 1/4 cup thickened cream or more it’s up to you- if using single cream dont add too much
  • Salt and pepper and olive oil
  • 2 oz roasted hazelnuts
  • 1 cup of toasted croutons– want to know how I did mine- see at the end
  • 1/4 bunch chopped parsley
  • Good olive oil or hazelnut oil or truffle oil


  1. Heat the stove to medium low. Use a large pot big enough to hold all the ingredients and add a tablespoon of olive oil and the butter then the onion, leek and garlic sweat until soft but not browned.
  2. Add the potato and cauliflower and enough stock to reach the top of the vegetables ( why- because otherwise the soup will be too runny, remember you can add but you cant take it out again)
  3. Simmer until the vegetables are soft ( approx 20-25minutes). Add the cream and cheese, then puree . This is best done with a stick blender, in the pot. Add salt and pepper to taste.
  4. To serve use a raft of grated cheese first, then add some chopped hazelnuts, croutons and parsley ( why not use bacon crisped up and chopped). Finish with a drizzle of oil and pepper

Recipe and Photo: My Kitchen Stories / CC BY-SA

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