Cauliflower, leek and cheddar cheese soup
Gluten free

Cauliflower, leek and cheddar cheese soup

This hearty cauliflower, leek, and cheddar cheese soup is perfect for autumn. It is gluten-free and rich in vitamins and minerals. Enjoy it as a main course and have it ready in about 45 minutes for a comforting meal.

Ingredients

cauliflower

cauliflower

1 head

leeks

leeks

133.5 g

olive oil

olive oil

1 Tbsp

fresh thyme

fresh thyme

1.5 Tbsps

garlic

garlic

2 cloves

worcestershire sauce

worcestershire sauce

1 tsp

vegetable broth

vegetable broth

907.18 g

evaporated milk

evaporated milk

340.19 g

shredded cheddar cheese

shredded cheddar cheese

113 g

Method

  • Heat olive oil in large saucepan over medium heat.
  • Add leeks. Cook 5 minutes until softened.
  • Add cauliflower, garlic, thyme, Worcestershire sauce and vegetable broth. Simmer for 30 40 minutes over medium low until vegetables are very tender.
  • Remove from heat and either blend with an immersion blender, or in batches in a blender. If you use a blender, return the mixture to the pan and add evaporated milk and cheese. Cook over medium heat for 3 5 minutes to melt cheese.
  • Serve topped with a sprinkle of cheddar cheese.

Nutrition:

369 kcal

Carbs

25 g

Fat

22 g

Protein

17 g

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