About this recipe:A deliciously thick and creamy vegetable soup. Cauliflower, carrots and green beans are simmered in a cheesy soup. Serve with fresh crusty bread for lunch or dinner.
110g unsalted butter
4 tablespoons diced celery
1 teaspoon onion powder
1.7 litres chicken stock
400g chopped cauliflower
60g chopped carrots
55g fresh green beans, cut into 2.5cm pieces
450g processed cheese, such as Kraft singles, unwrapped and chopped
125ml cooking sherry
1 tablespoon garlic granules
1 teaspoon salt
2 pinches ground nutmeg
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Method Prep:10min › Cook:30min › Ready in:40min
In a large pot over medium heat, melt butter. Stir in celery and onion powder and cook 5 minutes. Pour in chicken stock and stir in cauliflower, carrots and green beans. Simmer until tender, about 10 to 15 minutes.
Stir in cheese until melted. Stir in sherry, milk, garlic granules, salt and nutmeg. Combine cornflour and water in a bowl until cornflour is dissolved. Stir into soup. Cook, stirring, until thickened and heated through.