Cream Of Cauliflower Soup with Cheese

Summary

Ingredients

• 460 g frozen cauliflower, undefrosted florets
• 1 medium onion (s), finely chopped
• 1 carrot (s), celery or potato, finely chopped
• 4 teaspoons chicken broth, (instant powder)
• 200 ml sweet cream
• 0.5 teaspoon ½ Worcestershire sauce
• 150 g cheese, rated (cheddar or similar)
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Put the vegetables, 960 ml water and the instant powder in the crockpot. Put the lid on and let it simmer on low for 5 to 6 hours. The vegetables should then be soft as butter.
2. Puree the soup in the pot with a hand blender or use a blender if necessary. Now add the whipped cream, Worcestershire sauce and grated cheese. Mix everything well and heat again (do not let it boil!). Season to taste with salt and pepper and serve.
3. Tip: Instead of the grated cheese, you can also use processed cheese (Gouda or Emmentaler).