Tasty, simple and warming using only a few ingredients, this soup is full of flavour. I’ve made this soup many times over the years and I’ve found the recipe whilst organising my blog corner ( still working on this ). A couple of reasons this one is a winner for me are because It’s perfect if you are following a low carb diet and It keeps well in the fridge for a few days, so you’ll have soup ready to warm through when ever you need a little bowl of comfort.
If like me, you love cauliflower cheese, you’ll be sure to love this too!
As I mentioned, it’s keeps for a few days, so it could be a good starter for a dinner party because it can be made a day ahead and heated through. To take it to the next level – serve with snipped chives, a sprinkle of Parmesan and of course, a cream swirl wouldn’t go a miss!
It also works well if you add cabbage or broccoli, so it’s perfect to use up the veg left in the fridge.
- 1 tbsp olive oil
- 2 finely chopped leeks
- 400g cauliflower florets
- 1 tsp dried oregano
- 900ml veg stock ( I use bullion powder )
- 1 tbsp Creme fraiche
- 55g grated cheddar cheese
- salt & pepper
Heat the olive oil in a saucepan and fry the chopped leeks until soft – 4/5 mins.
Add the cauliflower florets and the dried oregano, stir for another 2 mins.
Pour in the veg stock cook for 20mins or until the cauliflower is tender.
liquidise until smooth, add the Creme fraiche, grated cheese and stir until melted.
Season to taste, I find it doesn’t need much salt!
You can add more cheese & snipped chives before serving, and some crusty bread!