After having spent 2 weeks at my parents eating foie gras for breakfast, lunch and dinner (without even exagerating), I was looking forward to going back to my regular soup-filled routine.
So about 3 minutes after my groceries where delivered this week, I was in my kitchen chopping away.
This cauliflower cheese soup was one of those wonderful accidents that happen when you’re trying to make the most of your ingredients.
After separating the cauliflower florets for another dish, I was left with the stalks. For some reason, I decided to boil them in some water, then blended them with curry powder and a cheeky bit of grated cheddar and it turned out GREAT!
It tastes absolutely delicious (I mean, it’s basically cauliflower cheese in soup form!) and, because it’s a zero waste sort of recipe, it’s also great for the environment and your wallet.
It’s a well-known fact that free food is the best food. And that little number is a great example of how incredible scraps can be.
Fragrant, gently spiced, indulgent-sounding but incredibly light – it’s soooooo gouda!
More soup recipes
Winter pistou soup (VE alternative)