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Cauliflower and Gruyere soup
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Velvety cauliflower and potato soup paired with crispy grilled cheese toast.
Ingredients:
  • 18.20 gm olive oil
  • 3 medium potatoes, chopped
  • 1 medium head cauliflower, chopped
  • 1275.00 gm chicken stock
  • 200g Gruyere cheese, grated
  • 1/2 baguette, sliced
Instructions:
  • In a large saucepan over medium heat, heat oil. Add potato and cauliflower and cook, stirring, for 2 minutes. Pour in stock and bring to a boil. Lower the heat, cover, and simmer for 20 minutes until vegetables are tender. Use a hand blender to puree until smooth. Season with salt and pepper to taste.
  • Arrange bread slices on a tray and toast lightly on both sides under the grill. Sprinkle some cheese on each slice, saving some for topping. Grill for 1-2 minutes until golden and bubbly. Serve cauliflower soup in bowls and place cheesy toasts on top, finishing with extra cheese.

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