Cauliflower carrot soup

    30 min

    A cheesy sauce is added to a thick soup made with cauliflower, carrot and celery to create this comforting vegetarian dish.

    2 people made this

    Serves: 4 

    • 1 head cauliflower, broken into florets
    • 1 stalk celery, diced
    • 2 carrots, grated
    • 750ml water, or as needed
    • 1 vegetable stock cube
    • 45g butter
    • 3 tablespoons flour
    • 500ml semi-skimmed milk
    • 100g grated cheese
    • 1 teaspoon salt
    • 1/2 teaspoon pepper

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place cauliflower, celery and carrots in a large saucepan; cover with water and bring to the boil. Add stock cube and stir to dissolve; simmer soup for 15 minutes, or until vegetables are soft.
    2. Puree half the soup in a blender; transfer puree back into the saucepan to reheat.
    3. Melt butter in a small saucepan over medium heat; stir in the flour and cook for 1 or 2 minutes. Gradually whisk in the milk until the sauce is smooth. Add grated cheese and stir until melted.
    4. Pour sauce into soup and stir to combine. Season with salt and pepper and serve.

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