Comments on: A Tale of Two Soups: Soup the First – Cauliflower http://londoncooking.co.uk/2009/01/a-tale-of-two-soups-soup-the-first-cauliflower/ Easy to make, healthy and quick recipes for Londoners starved of time Wed, 10 Feb 2010 09:51:12 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Ron http://londoncooking.co.uk/2009/01/a-tale-of-two-soups-soup-the-first-cauliflower/comment-page-1/#comment-6 Ron Sun, 18 Jan 2009 12:18:50 +0000 http://londoncooking.co.uk/?p=68#comment-6 Thanks Liz, that's soup-a... (sorry) By the way, it's effectively Cauliflower cheese as soup? I wonder what other classic British dishes could be turned into soup? Thanks Liz, that’s soup-a… (sorry) By the way, it’s effectively Cauliflower cheese as soup? I wonder what other classic British dishes could be turned into soup?

]]> By: Liz http://londoncooking.co.uk/2009/01/a-tale-of-two-soups-soup-the-first-cauliflower/comment-page-1/#comment-3 Liz Tue, 13 Jan 2009 18:37:31 +0000 http://londoncooking.co.uk/?p=68#comment-3 Here's the recipe for a really nice Cauliflower and cheddar soup I made today. Great with crusty bread. It's yummy (although not quite as healthy as your recipe!)... Ingredients: 25g butter 1 small onion (chopped) 1 medium potato (diced) 300g of cauliflower florets 500ml vegetable stock 150ml milk 100g cheddar cheese, grated Salt and pepper 1) Melt butter in a big saucepan then add the onion and potatoes and cook on a medium heat for 5 minutes. 2. Add the cauliflower and veggie stock and bring to boil. 3. Cover and leave to simmer for about 25 minutes. 4. Blend until smooth and creamy. Add cheese and milk and stir until it's melted in together. Season. Here’s the recipe for a really nice Cauliflower and cheddar soup I made today. Great with crusty bread. It’s yummy (although not quite as healthy as your recipe!)…

Ingredients:

25g butter
1 small onion (chopped)
1 medium potato (diced)
300g of cauliflower florets
500ml vegetable stock
150ml milk
100g cheddar cheese, grated
Salt and pepper

1) Melt butter in a big saucepan then add the onion and potatoes and cook on a medium heat for 5 minutes.
2. Add the cauliflower and veggie stock and bring to boil.
3. Cover and leave to simmer for about 25 minutes.
4. Blend until smooth and creamy. Add cheese and milk and stir until it’s melted in together. Season.

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