Cheese soup with cauliflower
6 servings
30 minutes
Cheese soup with cauliflower is a delicate and aromatic dish of European cuisine that combines a creamy texture with the spicy notes of cheddar and the warmth of nutmeg. Its history traces back to simple village recipes where fresh vegetables and cheese created warming and nourishing meals. The soup has a rich, velvety taste with a hint of mustard's sharpness, while cauliflower adds softness and natural sweetness. It is perfect for both a cozy family lunch and an elegant dinner. Served hot, sometimes with crispy croutons or fresh herbs. It is easily digestible and provides a sense of comfort, especially on cool days. It's simple to prepare but can surprise with its depth of flavor and richness of nuances.
1
Peel and chop the carrot coarsely, carefully remove the outer skin of the celery with a knife or peeler and chop it coarsely as well. Peel and chop the onion coarsely. Peel and mince the garlic. Break the cabbage into florets.
- Carrot: 2 pieces
- Celery: 2 pieces
- Onion: 2 heads
- Garlic: 2 cloves
- Cauliflower: 800 g
2
Place a large pot on the fire, heat olive oil in it, and add the vegetables. Stir with a spatula and cook covered for about 10 minutes until the vegetables start to brown.
- Olive oil: to taste
- Carrot: 2 pieces
- Celery: 2 pieces
- Onion: 2 heads
- Garlic: 2 cloves
- Cauliflower: 800 g
3
Add about 1.8 liters of water to the pot, cover with a lid, and boil for 10-15 minutes until the vegetables are cooked.
- Carrot: 2 pieces
- Celery: 2 pieces
- Onion: 2 heads
- Garlic: 2 cloves
- Cauliflower: 800 g
4
Grate the cheese. Add it along with 1 teaspoon of mustard to the pot and then blend everything together with a hand blender. Add a pinch of nutmeg and mix.
- Cheddar cheese: 200 g
- English mustard: 1 teaspoon
- Nutmeg: pinch