Cauliflower Cheese SoupMake on Fresco
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!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 200 Grams parmesan, cubed
- 30 Grams butter BUY
- 1 leek, white part only, cut in pieces
- 600 Grams cauliflower florets
- 500 Grams liquid stock of choice
- 200 Grams cream
- Salt and pepper to taste
- Chopped chives for garnish
Place parmesan into Thermomis bowl and mill 10 sec/speed 10. Remove from bowl and set aside
Place butter and leek into Thermomix bowl and chop 5 sec/speed 5. Scrape down sides of bowl and sauté 5 min/Varoma/speed 2.
Add cauliflower and stock and cook 15 min/100°C/speed 2.
Add cream and parmesan and puree carefully 1 min/speed 8. Taste and adjust seasoning.
Serve immediately garnished with chives and cheese on toast!