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Chunky cauliflower and spinach chowder

This warming soup is exactly what you'll be craving in the midst of all the cold weather - try it with some chunky sourdough bread and butter

Cauliflower Soup

Recipe courtesy of Waitrose & Partners

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Ingredients

  • Vegetable oil 1 tbsp
  • Cauliflower 1, cut into florets, stalks chopped
  • Fennel 1, chopped
  • Thyme leaves 1 tbsp, chopped
  • Vegetable stock 750ml
  • Charlotte potatoes 500g, cut into 1cm dice
  • Essential Waitrose Cheese Sauce 1 tub, (350g)
  • Washed spinach 235g pack
  • Freshly grated nutmeg

Method

  • Step 1

    Heat the oil in a large saucepan and add the cauliflower and fennel. Cook over a gentle heat, turning the vegetables frequently for 10 minutes until beginning to colour.

  • Step 2

    Add the thyme and stock and bring to a gentle simmer. Cover with a lid and cook for 5 minutes. Add the potatoes and cook for 8-10 minutes until all the vegetables are tender.

  • Step 3

    Tip in the cheese sauce, then the spinach, pushing the leaves down into the soup to wilt. Grate in plenty of nutmeg and cook for a further 5 minutes until the sauce is hot. Ladle into bowls and sprinkle with more nutmeg. Delicious served with warmed seeded spelt loaf or rolls.


Cook’s tip: For a spicy twist on this hearty soup, omit the nutmeg and add 1-2 tbsp curry paste such as Madras or Tikka Masala.  

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