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Cauliflower Cheese Soup

Smooth, silky and very nutritious. Real winter comfort food. A great way to eat vegetables.
Cauliflower Cheese Soup
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You Will Need:

Utensils
  • chopping board
  • vegetable knife
  • vegetable peeler
  • or a green sponge scrubbing pad
  • measuring spoons
  • measuring cups
  • pair of scissors
  • grater
  • medium bowl
  • medium saucepan with lid
  • wooden spoon
  • hand held blender
  • four soup bowls
Ingredients
  • 2 small carrots, peeled or scrubbed *
  • 1 stick of celery, finely sliced
  • 1 onion, chopped
  • 1 cauliflower, roughly cut up
  • 2 t (10 ml) Ina Paarman’s Vegetable Spice
  • 2 T (30 ml) olive oil
  • 2 x 25 g Ina Paarman’s Liquid Vegetable Stock
  • 4 cups (1 litre) water
  • 1 x 200 ml Ina Paarman's Ready to Serve Cheese Sauce
  • ¼ cup (60 ml) grated cheese

Ina’s Tip

* Easy way to clean carrots is to scrub them with a green sponge scrubbing pad.

Method:

Prepare all the vegetables, place in a medium mixing bowl and toss with Vegetable Spice. Gently stir-fry the vegetables in the olive oil in a medium size saucepan.

When the vegetables are beginning to soften (± 3 min) add the Liquid Vegetable Stock and water. Simmer the soup, with the lid on slightly skew, for ± 20 minutes. Test with a fork to make sure that the vegetables are soft.

Liquidise with a hand held blender. When smooth, add the Cheese Sauce and liquidise a little more until silky smooth. Pour into soup bowls. Add a sprinkling of grated cheese to each serving.

Serve with toast.

Cauliflower Cheese Soup

Smooth, silky and very nutritious. Real winter comfort food. A great way to eat vegetables.
Cauliflower Cheese Soup

You Will Need:

Utensils
  • chopping board
  • vegetable knife
  • vegetable peeler
  • or a green sponge scrubbing pad
  • measuring spoons
  • measuring cups
  • pair of scissors
  • grater
  • medium bowl
  • medium saucepan with lid
  • wooden spoon
  • hand held blender
  • four soup bowls
Ingredients
  • 2 small carrots, peeled or scrubbed *
  • 1 stick of celery, finely sliced
  • 1 onion, chopped
  • 1 cauliflower, roughly cut up
  • 2 t (10 ml) Ina Paarman’s Vegetable Spice
  • 2 T (30 ml) olive oil
  • 2 x 25 g Ina Paarman’s Liquid Vegetable Stock
  • 4 cups (1 litre) water
  • 1 x 200 ml Ina Paarman's Ready to Serve Cheese Sauce
  • ¼ cup (60 ml) grated cheese
Ina’s Tip

* Easy way to clean carrots is to scrub them with a green sponge scrubbing pad.

Method:

Prepare all the vegetables, place in a medium mixing bowl and toss with Vegetable Spice. Gently stir-fry the vegetables in the olive oil in a medium size saucepan.

When the vegetables are beginning to soften (± 3 min) add the Liquid Vegetable Stock and water. Simmer the soup, with the lid on slightly skew, for ± 20 minutes. Test with a fork to make sure that the vegetables are soft.

Liquidise with a hand held blender. When smooth, add the Cheese Sauce and liquidise a little more until silky smooth. Pour into soup bowls. Add a sprinkling of grated cheese to each serving.

Serve with toast.

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