Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, creamy but light cauliflower cheese soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Creamy But Light Cauliflower Cheese Soup is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Creamy But Light Cauliflower Cheese Soup is something which I have loved my whole life.
HOW TO MAKE CAULIFLOWER CHEESE SOUP. Packed with cheesy flavor and a silky texture, this delicious and creamy Cauliflower Cheese Soup served as a starter, lunch, or dinner, is a definite crowd pleaser. First, we're going to cut up our veggies including, carrots, onions, and cauliflower.
To get started with this particular recipe, we have to prepare a few ingredients. You can have creamy but light cauliflower cheese soup using 8 ingredients and 1 steps. Here is how you can achieve it.
The ingredients needed to make Creamy But Light Cauliflower Cheese Soup:
- Make ready 5 ml Veg oil
- Get 150 g White onion
- Make ready 500 g Cauliflower florets
- Take 150 g Potato, peeled and diced
- Get 700 ml Veg stock (stock cubes ok)
- Prepare 100 g Aldi cheese emporium lighter cheddar cheese (or alternative)
- Make ready 100 ml Elmlea single light cream alternative
- Get 1 Teaspoon Wholegrain mustard (optional)
It's vegan, grain-free, low-carb, and oil-free. This creamy cauliflower cheese soup is the kind of soup that barely even makes it into the bowl. Try a spoonful straight from the pan, just to check seasoning (perfectly sensible) -> immediately need another because it was so delicious -> 'just one more' -> somehow there is no soup left in the pan. Feel free to omit the cheese to make this a creamy vegan cauliflower soup.
Instructions to make Creamy But Light Cauliflower Cheese Soup:
- Heat the oil in a saucepan and cook the onions over a medium heat until soft, approx 5 mins. - - Add the cauliflower, potato and stock, bring to the boil, turn down the heat and simmer for about 25 mins until the potato is soft. - - Puree the soup with a stick blender or a food processor, add the Elmlea, cheese and season to taste with salt and black pepper, add a teaspoon of wholegrain mustard to the bowl for an added kick but don’t forget to account for the extra calories!!!
The way to achieve a light, smooth texture is to use a high-speed blender or a handheld blender. I like to keep things simple in the kitchen, and that applies to all the gadgets and cooking-related doodads that are just too easy to collect. My late Dad loved to cook, and soup was one of his many specialties. This soup was always a favorite, and now I love making it for my family, it brings back the memories of our childhood and the love we felt from him. Place cauliflower flowerets, chopped onion, and garlic in a large pot.
So that is going to wrap this up with this exceptional food creamy but light cauliflower cheese soup recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
