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Martha's favourite cauliflower cheese soup

We made this at our first Pantry soup demo and it went down a treat with our members and our community coordinator Martha; we even had people asking for the recipe on social media. Enjoy!


·       1 small white onion/1/2 med onion

·       ¼ leek

·       1-2 cloves garlic (optional)

·       50g butter

·       25ml olive oil

·       1 cauliflower (about 750g trimmed)

·       2-3 vegetable stock cubes

·       Hot water

·       Salt

·       Black pepper

·       1 tsp Dijon mustard

·       100g cheddar cheese

·       50ml double cream (optional)

·       Garnish – more cheese, croutons, chopped parsley·        


·       1 x large pan with lid

·       1 stick blender/liquidiser

·       1 heatproof spatula/large spoon

·       1 large chopping board

·       1 large cook’s knife

·       1 small utility knife (serrated ideally)

·       1 large bowl (for chopped cauliflower)

·       Grater

·       Teaspoon

·       1 med bowl (for waste/trimmings)

·       Ladle – for dishing up


1.     Fill and boil the kettle

2.     Peel and chop the onion

3.     Remove outer leaves from the leek, split in half lengthways and wash under running water, making sure to clean any grit between the layers – then cut into long strips lengthways and slice across

4.     Peel & crush/chop/grate in the garlic

5.     Remove all the outer leaves from the cauliflower and trim the stem – chop into small pieces – as even-sized as possible

6.     Place a pan on the heat and add the butter and a splash of olive oil

7.     Add the onions and leek and sauté until soft (not brown, but nicely soft) – add a little salt during this stage

8.     Add the chopped cauliflower and mix through the onion leek– cook for a minute or two

9.     Crumble up 1.5 - 2 of the stock cubes over the veg and add about a litre of water

10.  Add salt and pepper

11.  Cook for 30 minutes until the vegetables are soft – during this time, grate the cheese

12.  When cooked, blend the soup

13.  Add the grated cheese and a tsp pf Dijon mustard and blend again

14.  If you want you can add in some cream (makes it richer)

15.  Now check the seasoning – you can add more salt/pepper or even crumble over another ½-1 stock cube. You can add more Dijon mustard and cheese if you want

16.  Serve with a little cheese on top, croutons and some chopped parsley

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