Creamy Cauliflower Soup Recipe

In the navy they have soup at lunchtime, soup at dinner and I can see why. It's very nutritious and not too expensive. I've got a good size cauliflower here. I'm going to cut it in four. I love a bit of texture in soup. I'm going to remove the outer florets to add to the cook soup later and they will go in at the very end. Cut the remaining cauliflower into rough pieces. Cauliflower prepped, now to make the soup. So I've got a really big pot here and I'm going to add 30 grams of butter. Add a roughly chopped onion and cook until really tender. Mix in 25 grams of flour. It's just like making a white sauce with onion in it. Gradually add one litre of hot vegetable stock. Let that all be incorporated and the sauce will be getting thinner more like a soup and at this stage I can add the rest of the stock. Bring to the boil then in goes those chunky cauliflower pieces. So on with the lid, down with the heat and simmer very gently for about 10 minutes until it's really tender. Now it's just a case of blitzing it together, making sure every piece of cauliflower is blended in. That was the near one. I wasn't keeping it quite straight, was I? It's beautifully smooth and now I'm going to add the little florets of cauliflower to add that extra crunch. Just to top it off, season and throw in 100 ml of double cream. Oh wonderful! That'll enrich it. And 50 grams of cheddar cheese. It will bring together the gorgeous flavour of this hearty soup and it's a little bit like cauliflower cheese only in a soup. It's a wonderful combination. Thanks for tuning in. Please like and subscribe to my YouTube channel and enjoy.