Carrot and Cauliflower Soup

    30 minutes

    This is a very quick vegetarian soup that this thick and creamy and tastes excellent. It's also inexpensive for those on a budget.

    8 people made this

    Serves: 4 

    • 600ml water
    • 1 head cauliflower, cut into florets
    • 1 stalk celery, diced
    • 2 carrots, grated
    • 1 vegetable stock cube
    • 45g butter
    • 3 tablespoons flour
    • 2 cups (500ml) low fat milk
    • 100g grated cheese
    • 1 teaspoon salt
    • 1/2 teaspoon pepper

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a saucepan, combine water, cauliflower, celery, carrots and the stock cube. Bring to a boil, reduce heat and simmer 15 minutes.
    2. Puree half the soup in a blender and return to the saucepan to reheat.
    3. In a separate saucepan, melt the butter and stir in the flour. Gently cook 2 minutes. While stirring, gradually add the milk until smooth. Next, stir in the grated cheese until melted.
    4. Add the milk sauce to the soup and stir well. Season with salt and pepper and serve.

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