CookingBauer XcelSoup

Cauliflower cheese soup

CookingBauer XcelSoup
Cauliflower cheese soup


  1. Heat the olive oil in a deep frying pan or heavy bottom saucepan, add the leek and garlic clove and fry until softened
  2. Add the cauliflower and stock and bring to the boil. Reduce the heat and simmer for 10 minutes until the cauliflower is cooked
  3. Add the cheese and allow to melt, remove the pan from the heat and add the  yogurt and seasoning; salt, pepper and a little pinch of English mustard powder
  4. Allow the soup to cool slightly before transferring to a food processor and blend until smooth. Season again if necessary
  5. Serve in a bowl with warm breadsticks



A warming winter soup using a classic combination, perfect for Bonfire Night


1 tbsp olive oil
1 leek, finely chopped
1 garlic clove, chopped
500g cauliflower, cut into small florets
1 litre hot vegetable stock
100g cheddar cheese, grated
2tbsp Greek Style natural yogurt
Salt & pepper
Pinch of English mustard powder


Time: 15 mins
Serves: 4
Nutrition: 431 kcal, 20.9g fat, 6.2g sat fat