Serves 6

Cauliflower soup with cheese croutons recipe

rate this recipe Thanks for rating!

Ready in 35 minutes

1 large cauliflower
1 white potato, diced
750ml whole milk
1 litre vegetable stock, hot
Bunch of spring onions, thinly sliced
25g butter
25g plain flour
100g Grana Padano, coarsely grated, plus extra
For the cheese croutons
2 thick slices country bread
1-2 tbsp olive oil
2 tbsp finely grated Grana Padano
1 garlic clove, crushed

Add to my cookbook

Print this recipe

Email a friend

1. Break the cauliflower into even-size florets and place in a large pan with the potato, milk, stock and the white part of the spring onions (reserve the green part). Bring to the boil and simmer for 20 minutes, until the cauliflower is very soft.
2. Strain the liquid into a jug. Set aside the vegetables.
3. Heat the butter in a large pan, add the flour and cook for 1 minute, stirring frequently. Gradually beat in the reserved hot liquid to make a smooth sauce. Bring to the boil and simmer for a further 2-3 minutes.
4. Add the cheese and stir until melted. Add the vegetables and some salt and pepper and purée using a hand-held blender, until smooth. Alternatively, transfer to a food processor, in batches, and whizz until smooth. Keep warm.
5. Meanwhile, make the croutons. Preheat the oven to 190C/fan170C/gas 5. Cut the crusts off the bread and discard. Cut the bread into cubes and toss with the olive oil, cheese, garlic and season to taste. Scatter onto a baking sheet and bake for 10 minutes, until crisp and golden.
6. Ladle the soup into bowls and scatter with the reserved spring onions. Top with the extra cheese, croutons and black pepper.

Cauliflower soup with cheese croutons recipe

Other recipes by Silvana Franco

Other Italian recipes

Low-fat tiramisu recipe

Stuffed pasta shells with roasted tomato ragu recipe

Tagliatelle with field mushrooms, lemon and tarragon recipe

Quick baked gnocchi with chorizo, spinach and mozzarella recipe

Cauliflower tortelloni cheese recipe

A rather old-fashioned rice salad recipe

Sausage and roast vegetable pasta bake recipe

Salmon gnocchi bake recipe

Tiramisu recipe

Italian baked almond cheesecake recipe

Speedy cheesy meals

Quick lamb dishes

Comfort puds

In This Month's Issue

This month's cover dish

Chocolate and panettone Christmas pudding with cranberry toffee sauce recipe

Try these new recipes:

Easy-peasy cottage pie recipe

Beef ragu lasagne recipe

Spiced beef chilli recipe

Beef ragu recipe

Steak pie recipe

Pizza pie recipe

Rich lamb shank pasties recipe

Baked meatballs with goat’s cheese recipe

Creamy mustard pork recipe

Sage and sausage pasta recipe

Latest User Recipes

Your comments

We'd love to hear what you think. Register or sign in to leave your comments.

New issue on sale 4 Nov

Gordon and his A-team chefs... Nigella's gift guide... Rachel Allen's festive lunch... Strictly Come Dancing stars talk taste... Christmas food suppliers... Festive veggie recipes... Glamour puds...

Win an exclusive trip to Rioja, Spain's wine country

Adoramos vino! Gracias Campo Viejo.

FREE!

Get Jamie’s new Ministry of Food cookbook with every delicious. subscription. It's delish.