Cauliflower Cheese and Jalapeño Soup (V) from The Slimming Foodie Easy Meals Every Day

By Erin Brown
Related Categories: Cookbook Confidential

“A creamy, silky soup which is comforting and filling, with a subtle warming kick from the jalapeno. You can experiment with different cheeses such as Gruyere, Stilton or Roquefort, but if using a stronger cheese, start with a small amount and build the flavour to your taste, and omit the jalapenos.” Pip Payne, author of The Slimming Foodie Easy Meals Every Day

Spray oil

1 medium-large cauliflower, broken into florets

1 onion, chopped

2 garlic cloves, crushed

1 tablespoon roughly chopped pickled jalapeños, plus extra to serve

500ml (18fl oz) hot vegetable stock

60g (2¼oz) mature Cheddar cheese, grated

¼ teaspoon coarse ground salt

¼ teaspoon freshly ground

Black pepper

Spray a sauté pan with oil and place over a medium-high heat. Stir-fry the cauliflower for 5 minutes, until it just starts to get slightly toasted on the edges.

Add the onion and fry for another 5 minutes, stirring occasionally, until it has softened. Add the crushed garlic and jalapeños and fry for 1 minute.

Pour in the hot stock, bring to the boil, then reduce the heat to a simmer and allow to simmer for 15 minutes.

Transfer to a large bowl or large jug and use a stick blender to blend it into a smooth and creamy soup. Add the cheese and salt and pepper, stir to melt the cheese into the soup, then serve scattered with extra jalapeños if liked.