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Cauliflower Soup with Cheese Toasties

For a variation on classic cauliflower cheese, try this delicious soup.

  • Timer Prep 15 min
    Cook 40 min
  • Chart 540.0 cal/
  • Chef hat Easy


Chop the onions. Peel and dice the medium potatoes. Cut the cauliflower into florets. Slice the farmhouse Cheddar.


  1. 1 Heat the oil in a large saucepan, add the onion, then cook for 3-4 minutes until softened.
  2. 2 Add the potato and cumin seeds, then cover and cook over a low heat for 6-8 minutes, stirring occasionally until the potato has begun to soften.
  3. 3 Stir in the cauliflower and stock; season and bring to the boil. Reduce the heat, then cover and simmer for 15 minutes until the vegetables are tender.
  4. 4 Remove from the heat. Using an electric hand blender, whizz the soup to a smooth consistency.
  5. 5 Toast one side of the bread slices under a hot grill until golden. Arrange the cheese on the untoasted side of half of the bread slices. Return them to the grill until golden and bubbling.
  6. 6 Top with the untoasted sides of the remaining half of the slices. Sandwich together and cut into chunky soldiers.
  7. 7 Gently reheat the soup and stir in the cream, then serve straight away with the cheese toasties.
  • Average per serving
  • Calories 540.0kCal
  • Fat28.1g
  • Saturated15.0g
  • Salt2.84g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg