Ingredients
Vegetables
- 1 small head cauliflower, leaves removed and cut into florets (about 4-5 cups)
- 1 yellow onion, chopped
- 2 small carrots, chopped
- 1 courgette, chopped (no need to peel)
- 1 clove garlic, minced
- 3 sprigs fresh thyme, leaves picked
Liquids and Dairy
- 2 tablespoons butter
- 2 teaspoons olive oil
- 250 ml (1 cup) whole milk
- 750 ml (3 cups) vegetable stock
- 100 g (1 cup) shredded cheddar cheese, plus more for serving
Spices
- 1 teaspoon mixed spice
- ¼ teaspoon chilli powder
Instructions
- Prepare the Vegetables: Melt the butter and olive oil together in a soup pot over medium heat. Add the chopped onion and sweat until soft, translucent, and turning sweet, about 10 minutes. Stir in the minced garlic, cauliflower florets, chopped courgette, and carrots. Cook for a few minutes until the vegetables are coated in the oil and starting to soften.
- Cook the Soup: Pour in the vegetable stock and bring the mixture to a simmer. Continue to simmer until all the vegetables are tender enough to pierce easily with a sharp knife, approximately 15-20 minutes.
- Blend and Season: Use an immersion blender directly in the pot, or carefully transfer the soup to an upright blender, to blend the mixture until smooth. Return to the pot if necessary. Stir in the mixed spice, chilli powder, whole milk, and shredded cheddar cheese. Adjust seasoning to taste, whisking until everything is well combined and the cheese has melted. If the soup is too thick, add more milk or water to achieve your desired consistency.
Notes
- Use an immersion blender for easier blending without transferring hot soup.
- Add extra cheddar cheese on top when serving for added richness.
- The mixed spice and chilli powder add warmth and a subtle kick, but you can adjust to taste or omit the chilli for a milder soup.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
- For a creamier texture, substitute whole milk with cream or a milk alternative of choice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
