Cauliflower soup with sage leaves and hazelnuts in bowl

Cauliflower cheese soup with crispy sage & hazelnuts

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(2 ratings)

Prep: 10 mins Cook: 30 mins


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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal370
  • fat30g
  • saturates11g
  • carbs13g
  • sugars7g
  • fibre4g
  • protein10g
  • salt0.9g
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  • 2 tbsp rapeseed oil, plus 50ml extra
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 chopped onion



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 vegetable stock cube
  • 1 large chopped head of cauliflower



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 400g can butter beans
  • 400ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 800ml water
  • grating fresh nutmeg



    One of the most useful of spices for both sweet and savoury

  • 2 tsp Dijon mustard
  • 50g extra mature cheddar
  • 100ml double cream
  • handful sage leaves
  • chopped toasted hazelnuts


  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.

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