Cauliflower Cheese Soup

Preparation: 30 min

Melt the butter in a large saucepan over a medium heat and add the sliced onion and garlic. Fry gently until soft – about 4 minutes.

Add the hot stock or boiling water to the saucepan and bring to the boil.

Add the cauliflower florets to the saucepan and reduce to a simmer. Simmer gently for 10 minutes until the cauliflower is tender and cooked through.

Transfer the soup to a blender and process until smooth and creamy. Return the soup to the saucepan over medium/low heat and add the cream cheese, cheddar, and nutmeg. Season well.

Stir the soup over the heat until the cheese has completely melted and the soup is piping hot – do not boil.

Serve immediately.

lowcarb lunch dinner