13 January 2013

Cauliflower Cheese Soup with Broccoli


I made cauliflower and broccoli in cheese sauce as part of our meal one night, but there was loads left over. Usually Graham would tuck into it too, with vigour, but now he is vegan cheese sauce is off the menu. I have tried a veganised version, but he didn't think much of it.

 Instead of just serving it up the next night again, I decided to turn it into a delicious, creamy soup. Cooper and I really enjoyed it, so I will be doing this again.

I scaled up the recipe to a full pot of soup, but if like me you have leftover broccoli and cauliflower in cheese sauce, then just add some stock, seasoning and herbs.

print recipe
Cauliflower Cheese Soup with Broccoli

January 13, 2013

A great way of turning leftover cauliflower sauce into a tasty soup.
Ingredients
  • 1 large cauliflower
  • 1 head of broccoli
  • 40g butter
  • 45g plain flour
  • 650ml/2 ¾ cups hot milk
  • 100g extra mature cheddar
  • 25g grated parmesan
  • 2 cloves garlic, cut in half
  • 2 bay leaves
  • a good grinding of salt & black pepper
  • 1 ½ litres /6 1⁄3 cups vegetable stock, more if you feel it needs it
  • 1 tsp cayene pepper
  • a handful of fresh chives, chopped finely
Instructions
1. Steam your cauliflower and broccoli until tender.2. Make your cheese sauce. First infuse the hot milk with the garlic and bay leaves. Leave for 10 minutes. Melt the butter in a pan on a low heat, then add the flour and cook out for five minutes, stirring regularly.3. Pour the infused milk mixture (strain it first to get rid of the garlic etc), little by little, into the flour and butter mix (roux), stirring all the time, with the heat on low, so it will not burn on the bottom of the pan.4. Then add the pepper and bring to a slow simmer for five minutes at a slow temperature, stirring constantly, before you add the cheese.5. Whizz the vegetables, cheese sauce and stock in a blender, then season and pour into a large soup pot to gently heat. At this point you can check the seasoning and decide if the soup needs to be thinned a little with some more stock. Add the cayenne pepper and stir though.6. Serve with a scattering of chopped chives.
Details
Total time:
Yield: Serves 6-8




I am submitting my soup to this month's edition of No Croutons Required which is hosted this month by my best buddy Lisa over at Lisa's Kitchen.

The topic this month is leftovers.

If you would like to join in, then add your soup or salad to the linky by the 20th of January 2013.

22 comments:

  1. Perfect way to use up leftovers!

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  2. looks LOVELY!!! off to eat some witches brew;)

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    1. Thanks Fiona, enjoy your witches brew, it looks amazing!

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  3. Yay, cauli cheese soup is brill, with broccoli, extra healthy too!

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    1. I agree with you Janice and we will just skim over the cheese sauce that is in there :D

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  4. I do love a good cauliflower cheese and I very strongly suspect I would love this soup too. Good idea to use up leftovers.

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    1. If you like cauliflower cheese, you will love this soup Choclette :)

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  5. I still don't like eating cauliflower as cauliflower but love it as soup - it's such a lovely texture and flavour...like liquid velvet that's good for you!

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    1. Ahh well at least you like it as soup CC.

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  6. My senses have been reawakened to cauliflower - love the addition of broccolli and home made cheese sauce. Delicious!

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  7. Hi Jacqueline, I've linked to your 'Spicy Tattie Puffs' post in my Blog today I hope you don't mind.

    There were DELICIOUS by the way!!

    Sue xx

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    Replies
    1. That's brilliant, I am so glad you liked them and there is no greater compliment than when someone goes away and makes a recipe so soon after it is published :)

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  8. I've used this recipe as a base for a good vegan cauliflower soup. It's sometimes tough to revamp old favorites into something vegan - but I'm impressed at what you've come up with so far.

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  9. Love this creamy soup Jac. Wish I had a bowl right now. xo

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  10. I'm with you Jacqueline. A nice warm bowl of soup is just what we need.

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    Replies
    1. It really is Val. I'm just getting back into soup now.

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

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