Autumn vegetable soup with cheesy toasts
A satisfying low-fat soup that's packed with wholesome vegetables and filling chickpeas. Serve with slices of toasted cheese-topped baguette to dip in
Cheesy cauliflower flask soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 1 cauliflower(about 1kg)
- 1 tbsp olive oil
- 1 onionfinely chopped
- 2 celery sticksfinely chopped
- 1 garlic clovecrushed
- small handful of thyme
- 1 large potato(about 340g), cut into chunks
- 500ml milk
- 600ml vegetable stock
- 100g mature cheddargrated
For the croutons
Nutrition: Per serving
- kcal301
- fat14g
- saturates6g
- carbs29g
- sugars9g
- fibre5g
- protein13g
- salt1g
Method
step 1
Trim the cauliflower and discard any wilted leaves, then roughly chop the florets, stalk and remaining leaves. Heat the oil in a large, deep saucepan over a medium heat, tip in all the cauliflower pieces, the onion, celery, garlic, thyme and a large pinch of salt, cover partially with a lid and cook for 15-20 mins until all the vegetables have softened.
step 2
Tip in the potatoes, milk and stock, and bring to a simmer. Season well with black pepper, then continue to simmer for 15-20 mins, partially covered, until everything is fall-apart tender. Remove from the heat and discard the thyme. Blitz until smooth using a hand blender, then return to a low heat and stir in the cheese until fully melted. Season and add a splash more stock or milk if it’s too thick. Will keep chilled for up to three days, or frozen for two months. If travelling, decant into a heatproof flask.
step 3
To make the croutons, heat the oven to 190C/170C fan/gas 5. Tip all the ingredients onto a large baking tray and toss together using your hands. Season and bake for 15-17 mins until golden. Leave to cool completely on the tray. Will keep in an airtight container for up to three days. Sprinkle a handful of croutons over the soup or into the flask just before serving.
