How to make cauliflower cheese soup
Why is my cauliflower soup tasteless?
Before you start, a common question people ask after making cauliflower soup is why it tastes tasteless.
Your cauliflower soup may be tasteless for several reasons:
- Insufficient seasoning: Not adding enough salt or other seasonings can result in a bland soup. Make sure to taste and adjust the seasoning as you cook.
- Lack of flavourful ingredients: Using only water or a weak stock instead of a rich vegetable or chicken stock can make the soup less flavourful.
- Under-cooked aromatics: Ingredients like leeks or onions should be thoroughly cooked to bring out their flavour.
- Not enough fat: Fats like butter or olive oil carry flavour, so using them generously can enhance the taste.
Why do you avoid simmering your soup after adding the cheese?
You should avoid simmering your soup after adding the cheese because:
- Texture issues: High heat can cause the cheese to break down and separate, resulting in a grainy texture rather than a smooth and creamy consistency.
- Flavour loss: Cooking at high temperatures can also diminish the flavour of the cheese.
- Melting problems: Cheese melts best at lower temperatures, ensuring it integrates smoothly into the soup without clumping or curdling.
Can you freeze cauliflower soup?
Yes, you can freeze cauliflower soup. Allow the soup to cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label with the date and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Can I make cauliflower soup vegan?
To make the cauliflower cheese soup vegan, replace the butter with vegan butter or olive oil, use unsweetened plant-based milk instead of whole milk, and substitute the cheddar and parmesan with vegan cheese alternatives.
What about gluten-free?
To make the cauliflower cheese soup gluten-free, ensure all ingredients are labeled gluten-free, and use gluten-free bread for the herb croutons.
Ingredients
2 leeks, trimmed and chopped
30g butter
1 large cauliflower, trimmed and broken into small florets
600ml vegetable stock
500ml whole milk
100g cheddar, grated
50g parmesan or grana padano, finely grated
HERB CROUTONS
Ciabatta loaf, crusts off, cut into pieces
3 Tbsp olive oil
Sea-salt flakes, to season
1 tsp chopped thyme leaves
Method
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Preheat oven to 180°C fan-forced (200°C conventional). To make herb croutons, toss ciabatta with olive oil, then sprinkle with salt and thyme and toss again. Spread on an oven tray and bake for 10-15 minutes until crisp and golden.
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Cook leeks in butter until softened. Add cauliflower and cook for 5 minutes. Add stock and milk, bring to a simmer and cook for 20-25 minutes until cauliflower is really soft.
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Use a stick blender to puree soup until smooth. Gently reheat, then stir in cheeses until melted. Serve topped with croutons.