Cauliflower and Cheddar Soup

Spelt Bread Finish


  • 1 Head Cauliflower – Cut into Florets
  • 2 Onions – Sliced
  • 2 Litres Vegetable Stock
  • 500ml Milk
  • 100g Cheddar – Grated


  1. Fry the Onions in a deep pan with Oil and Butter, allow to soften without colouring on a medium high heat. Spelt Bread
  2. Add the Cauliflower Florets to the pan and fry for a further 2 minutes. Spelt Bread
  3. Add the Vegetable Stock and Milk, bring to the boil and simmer for 20-25 minutes or until the cauliflower is soft. Spelt Bread
  4. Add the Grated Cheddar to the pan just before blending, blend the soup until smooth. Spelt Bread
  5. Serve while still hot. Spelt Bread

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