Cauliflower Soup with Gruyère

    50 minutes

    Satisfy your daily vitamin C requirement with a single serving of this soup.

    6 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 1 small leek, white part only, rinsed and coarsely chopped
    • 1 medium onion, finely chopped
    • 3⅓ cups (835 ml) salt-reduced chicken stock
    • ½ large head of cauliflower, coarsely chopped (about 400 g)
    • ½ teaspoon dried thyme
    • ½ teaspoon ground cumin
    • ¼ teaspoon white pepper
    • ⅔ cup (75 g) coarsely grated gruyère cheese

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat oil in a large saucepan over medium-high heat. Add leek and onion. Sauté until softened, about 5 minutes. Add the stock, cauliflower, thyme and cumin. Simmer, uncovered, until cauliflower is tender, about 30 minutes.
    2. Add pepper. Ladle soup into individual bowls and sprinkle cheese over each serving.

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