Cauliflower Cheese Soup

Serves 4
by Tenina Holder

We love a good cauliflower cheese in our house, and this is just as good but a lot lighter. (Depending on how many slices of cheese on toast you add to the meal!!) It is still cold in Perth, oddly. Apparently the east coast of Australia is basking in warmth! But we are still seeking warmth and cosiness. So get toasting! Mmm, comfort food at its vego best!

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Need

  • 200 g parmesan, cubed
  • 30 g butter
  • 1 leek, white part only, cut in pieces
  • 600 g cauliflower florets
  • 500 g liquid stock of choice
  • 200 g cream
  • Salt and pepper to taste
  • Chopped chives for garnish

Do

1  

Place parmesan into TM bowl and mill 10 sec/speed 10. Remove from bowl and set aside

2  

Place butter and leek into TM bowl and chop 5 sec/speed 5. Scrape down sides of bowl and sauté 5 min/Varoma/speed 2.

3  

Add cauliflower and stock and cook 15 min/100°C/speed 2.

4  

Add cream and parmesan and puree carefully 1 min/speed 8. Taste and adjust seasoning.

5  

Serve immediately garnished with chives and cheese on toast!

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