I had this soup a couple of months ago from a soup shop and it was a combination I hadn't heard of before but it was delicious. I thought I could make a version that was low on calories but still creamy and with lots of flavour particularly because blue cheese is quite strong you don't need a lot to taste it.
Cauliflower and blue cheese soup
Servings: 8, Serving size: 2.5 soup ladels per serve, Calories: 95 Calories per serve
1 Medium Onion chopped finely
Olive oil spray
1 & a 1/2 heads of Cauliflower, chopped into small pieces
1 Small potato, peeled and chopped
100g Danish Blue Cheese, finely chopped4 x Campbells stock pots
In a large pot lightly spray some oil and add the onions and garlic, cook for about 5 minutes until the onion is soft. Add the potato and cook for a further 5 minutes. Whilst the potato is cooking make up the stock pots by adding 2 litres of boiled water to a bowl and adding the pots and stirring until dissolved. You could also use stock cubes or real stock but the flavour in these I find really adds some punch to soups and dishes. Add the cauliflower and made up stock to the pot with the potato and onion. Add salt and pepper. Bring to the boil and then turn down to a simmer and leave for about 30 minutes stirring occasionally. Check that the cauliflower and potato are soft and then use a barmix or hand blender to blend up the smooth until it is thick and smooth. Add the blue cheese and mix very quickly so that it combines with the soup and doesn't sink to the bottom. Serve immediately. This soup is freezer friendly and tastes just as good reheated as it does the first time.