Cauliflower Cheese Soup
Great slow cooker recipe 3 hours on high, 6 hours on low.
Servings: 4 people
Equipment
- 1 Slow Cooker
- 1 Hand blender
Ingredients
- 0.5 Onions - Brown finely chopped
- 600 ml Chicken stock
- 160 ml Cream
- 1 small Head of cauliflower
- 15 ml Dijon Mustard
- 250 grams Cheese - Cheddar grated
- 10 grams Butter
- Salt and Pepper to taste
- Broccoli florets for garnish
Instructions
- Place the onion, cream, stock, cauliflower, mustard, butter, salt and pepper in the bowl of your slow cooker.
- Cover and cook on high for 3 hours or low for 6 hours - until cauliflower is very tender.
- Blend to form a smooth consistency.
- Lightly steam the broccoli florets for the garnish.
- Stir the cheese into the hot soup until melted and creamy.
- Serve immediately with additional grated cheese and broccoli florets.
