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1. Heat the butter in a large saucepan. Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.
2. Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the cheese pieces, then stir through before eating.

Per serving

188 kcalories, protein 13g, carbohydrate 13g, fat 10 g, saturated fat 5g, fibre 3g, salt 0.82 g

Latest comments and suggestions

• Kt G

  09 November 2007

  Kt G rated this recipe

  

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• Kt G

  09 November 2007

  Kt G commented on this recipe

  I grated the cheese and added to soup after whizzing to give a lovely creamy, smooth soup which the kids loved (and didn't even realise it was cauliflower!).

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• Karen

  10 November 2007

  Karen commented on this recipe

  We loved this soup. The only thing I changed was to scale down the quantity for two people.

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• Robinson

  29 November 2007

  Robinson rated and commented on this recipe

  

  Excellent, really filling and very tasty - my four year old loved it, especially looking for the bits of cheese!

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• H

  28 December 2007

  H rated and commented on this recipe

  

  Nice, warming, easy to make soup.

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• christinac

  23 July 2008

  christinac commented on this recipe

  Excellent healthy soup, the consistency was just right, preferred the cheese to be grated rather than cubed. Will definitely make again.

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• christinac

  25 July 2008

  christinac rated this recipe

  

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• jules

  02 August 2008

  jules rated and commented on this recipe

  

  if you like cauliflower cheese you will love this

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• Missis

  18 August 2008

  Missis commented on this recipe

  Loved coming across lumps of cheese. Will be making it again.

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• Missis

  18 August 2008

  Missis rated this recipe

  

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• Karen

  18 September 2008

  Karen rated and commented on this recipe

  

  Easy to make, tastes delicious, great for lunch with friends or family.

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• Morag

  19 October 2008

  Morag rated and commented on this recipe

  

  Lovely tasty soup. I added a bayleaf along with the stock which worked well and added a nice subtle flavour to the soup. Don't forget to fish it out before you blitz the soup though!

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• yummy

  07 November 2008

  yummy commented on this recipe

  I MAKE THIS SOUP ALL THE TIME NOW ! IT IS SO EASY AND HE CHEESE ADDS A LOVELY TANGY FLAVOUR - YUM !

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• yummy

  07 November 2008

  yummy rated this recipe

  

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• quirkyjode

  09 November 2008

  quirkyjode rated and commented on this recipe

  

  I served this to freinds at our bonfire party. I added cubes of crispy bacon with the cheese. it was delicious!

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• quirkyjode

  09 November 2008

  quirkyjode commented on this recipe

  I served this to freinds at our bonfire party. I added cubes of crispy bacon with the cheese. it was delicious!

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• Harissa's Harlot

  10 November 2008

  Harissa's Harlot commented on this recipe

  I'm wanting to make this soup, but am a little uncertain whether the milk would need to be whole, or whether I can use any? I would also be serving to others, one of whom has to be very careful as to the fat content of his diet...any advice?

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• Mrsnoonoo

  21 November 2008

  Mrsnoonoo rated and commented on this recipe

  

  A nice soup, easy to make.

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• Tora

  24 November 2008

  Tora rated and commented on this recipe

  

  Lovely and simple! I used a mix of full and skimmed milk as that was what I had at home and it worked fine.

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Ingredients

• knob of butter
• 1 large onion , finely chopped
• 1 large cauliflower (about 900g/2lb), leaves trimmed and cut into florets
• 1 potato , peeled and cut into chunks
• 700ml vegetable stock (from a cube is fine)
• 400ml milk
• 100g mature cheddar , diced

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Difficulty and servings

Serves 6 adults, or 4 adults and 4 kids

Preperation and cooking times

Prep 10 mins

For up to 1 month, without cheese

Ingredients

• knob of butter
• 1 large onion , finely chopped
• 1 large cauliflower (about 900g/2lb), leaves trimmed and cut into florets
• 1 potato , peeled and cut into chunks
• 700ml vegetable stock (from a cube is fine)
• 400ml milk
• 100g mature cheddar , diced

Per serving

188 kcalories, protein 13g, carbohydrate 13g, fat 10 g, saturated fat 5g, fibre 3g, salt 0.82 g

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