Cauliflower Cheese Soup

Smooth, silky and very nutritious. Real winter comfort food. A great way to eat vegetables.



  • chopping board
  • vegetable knife
  • vegetable peeler
  • or a green sponge scrubbing pad
  • measuring spoons
  • measuring cups
  • pair of scissors
  • grater
  • medium bowl
  • medium saucepan with lid
  • wooden spoon
  • hand held blender
  • four soup bowls



Prepare all the vegetables, place in a medium mixing bowl and toss with Vegetable Spice. Gently stir-fry the vegetables in the olive oil in a medium size saucepan.

When the vegetables are beginning to soften (± 3 min) add the Liquid Vegetable Stock and water. Simmer the soup, with the lid on slightly skew, for ± 20 minutes. Test with a fork to make sure that the vegetables are soft.

Liquidise with a hand held blender. When smooth, add the Cheese Sauce and liquidise a little more until silky smooth. Pour into soup bowls. Add a sprinkling of grated cheese to each serving.

Serve with toast.

Ina's Tip

* Easy way to clean carrots is to scrub them with a green sponge scrubbing pad.

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