How To Make Cauliflower Cheese Soup

Hello. I'm going to show you how to make a cauliflower and cheddar cheese soup. Now, the good thing about showing you how to make this soup is it's a basic template.

It's all pretty much the same. That pan has been on the hob for about a minute so it's already really hot and you can just throw in those onions. Give them a bit of a toss.

There you go. Just get those nice and soft. I'm also going to add a little touch of chili powder.

Just remember, a little bit goes a long way so you don't need to go too nuts with that. There we go. And I'm going to put some garlic in now because that's cooking through right quickly.

In fact, if it's cooking through a little quicker than you would like, just to bring the temperature down a little, it's called deglazing, you can just add a little bit of white wine and also, all the alcohol burns off and it just adds flavor. Now, I've got my cauliflower. So what I've done is just cut that up and use the stems as well, all the stalks, all the bits you would normally use if you were serving, the stuff like that, it's perfect for soup.

Give that a little shake and over here, I've got my chicken stock. So, what I'm going to do is just cover those ingredients with my stock and what I'll do is I'll just let those cauliflower cook away for the next 5 or 6 minutes until they're lovely and soft. And then we'll get my little friend over here from my other friends at Kenwood to give those a good old blitz and then we'll finish the soup off.

Right, well, that cauliflower is now nicely cooked. I'm not sure if I gave you a time before, but if I didn't because it's been cooking away, but it takes 2 or 3 minutes. The way I'm testing is just get a sharp knife, stick it through the largest cauliflower floret that you can find and if it goes all the way through nice and cleanly, you know it's cooked.

So we've got the onion, the garlic, the chili powder, we've got the florets in here. What I'm going to do, and I'm going to try to do this in a way where none of us gets hot stock all over us, I'm just going to give that a good old blitzing. So for the sake of continuity, when you come back, this will be nicely blitzed up because this is really not that interesting watching me blitz unless you're my 3-year-old daughter who finds it quite amusing.

Right, well, that's nicely blitzed up. I'm very happy with all of that. I'm just going to shove it on the hob very quickly because the final part of this job is the cheese.

So what we'll do is we'll just add a little bit of cheese to that, and then, what will happen is over the course of the next sort of 30 seconds to a minute, the cheese will melt in the hot soup. What I'm going to do is just keep having a little taste for the flavor. You see although we put that chili in, it can be a little bit bland, but now's a good time, it's actually a nice kick there.

It's a shame you can't taste it. One day, they'll come up with taste vision but until then, you'll have to take my word for it. The cheese is melting in quite nicely.

You can definitely taste the chili in the back of your throat. That extra pinch of salt has just brought out all the flavors of the soup and what we'll do now is just give that maybe another 30 seconds for the cheese to melt into the soup. And that, ladies and gentleman, is how to make cauliflower and cheddar cheese soup. .