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Cauliflower soup with sage leaves and hazelnuts in bowl

Cauliflower cheese soup with crispy sage & hazelnuts

A star rating of 4.2 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4-6

Indulge in this silky smooth cauliflower cheese soup with crispy sage and crunchy hazelnuts. This easy wintry recipe is perfect for entertaining

  • Freezable
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal370
fat30g
saturates11g
carbs13g
sugars7g
fibre4g
protein10g
salt0.9g
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Ingredients

  • 2 tbsp rapeseed oil , plus 50ml extra
  • 1 chopped onion
  • 1 vegetable stock cube
  • 1 large chopped head of cauliflower
  • 400g can butter beans
  • 400ml milk
  • 800ml water
  • grating fresh nutmeg
  • 2 tsp Dijon mustard
  • 50g extra mature cheddar
  • 100ml double cream
  • handful sage leaves
  • chopped toasted hazelnuts

Method

  • STEP 1

    Heat the rapeseed oil in a large pan and cook the onion until starting to caramelise. Add the vegetable stock cube, cauliflower and drained butter beans. Stir, then pour in the milk and water. Season and add a grating fresh nutmeg. Cover and simmer for 20 mins. Blend the soup with a hand blender until smooth, adding more liquid if necessary. Add the Dijon mustard, extra mature cheddar and double cream. In another pan, sizzle a handful sage leaves in 50ml oil until crisp. Ladle the soup into bowls. Top with the sage, oil and some chopped toasted hazelnuts.

Goes well with

Recipe from Good Food magazine, January 2019

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Overall rating

A star rating of 4.2 out of 5.7 ratings
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