Baked Cauliflower Cheese Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 700 g cauliflower, chopped into small florets
• 450 ml milk
• 450 ml light cream
• 1 bay leaf
• 50 g unsalted butter
• 1 large onion, chopped
• 25 g plain flour
• 200 ml vegetable stock
• 350 g gruyere, grated
• 1/2 teaspoon nutmeg, grated

Recipe

• 1 place cauliflower in a pan with milk, cream and bay leaf and simmer over low heat until tender. strain, reserving the milk mix and discarding only the bay leaf.
• 2 wipe pan clean, return to heat and melt butter, add onion and cook over low heat for 5 minutes or until just softened then add the flour and cook for 1 minute, add stock and strained milk mix, stirring to combine.
• 3 cook for 1-2 minutes over a low to medium heat or until slightly thickened.
• 4 add cauliflower and 300g of cheese and season with salt, pepper and nutmeg.
• 5 baking:.
• 6 preheat the oven to 220°c.
• 7 divide soup between 6 ovenproof serving bowls and sprinkle with remaining cheese.
• 8 place bowls in a roasting pan, pour in enough water to come halfway up the sides of bowls and bake for 10-15 minutes or until cheese is bubbling and golden.