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Cauliflower cheese soup
Cauliflower cheese soup

Before you jump to Cauliflower cheese soup recipe, you may want to read this short interesting healthy tips about Precisely Why Are Apples So Good For Your Health.

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To conclude, I guess an apple a day really can keep the doctor away and now you recognize why. The one thing you should recognize is that we only covered a handful of the benefits of eating apples. Every one of the benefits would take us to much time to include in this post, but the information is out there. I really hope that the next time you go to the grocery store you find yourself getting plenty of apples. These apples can wind up helping you to live a longer and also healthier life.

We hope you got benefit from reading it, now let’s go back to cauliflower cheese soup recipe. To cook cauliflower cheese soup you need 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Cauliflower cheese soup:
  1. Get 1 Cauliflower, trimmed and cut into florets
  2. Provide 2 Leeks, trimmed, cleaned and sliced
  3. Prepare 2 slice Bread, roughly cut into small cubes
  4. Take 600 ml Chicken stock
  5. Use 300 ml Milk
  6. Use 100 grams Cheddar cheese, grated
  7. Provide 25 grams Butter
  8. Prepare 3 tbsp Vegetable oil
  9. Prepare 2 tsp Prepared English mustard
  10. Prepare 1 tsp Ground nutmeg
  11. Get 1/2 tsp Paprika
Steps to make Cauliflower cheese soup:
  1. Place the cauliflower florets in a saucepan with the stalk and milk and bring to the boil. Reduse the heat and simmer for 10 minutes until the cauliflower is tender.
  2. Meanwhile, melt the butter in a frying pan and cook the leeks over medium heat, stirring occasionally, for 5 minutes.
  3. Add the mustard and nutmeg to cauliflower, and stir in the cheese. Transfer to a food processor and whizz until smooth.
  4. Return to the pan stir in the leeks and season with a little pepper. Heat through gently while cooking.
  5. Heat the oil in a large frying pan over a high heat. Toss the bread cubes with the paparika and cook the croutons, stirring frequently, for 2-3 mins until golden and crisp. Drain oil on kitchen paper.
  6. Ladle the soup into serving bowls and scatter the croutons on over the top.

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