Gluten Free/ Low Carb/ Soups/ Vegetarian

Cauliflower, Walnut and Stilton Soup

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I love this flavour combination for cauliflower cheese so thought I’d see how the ingredients worked for a soup.  It’s a lovely winter warming soup although the use of the walnut does not give the soup the most bright and welcoming colour.   The cauliflower gives the soup a lovely thickness and the Stilton gives a lift in flavour.   If you do not like Stilton perhaps a strong Cheddar cheese would work.

I sprinkled some crumbled Stilton on top to serve, but some chopped up parsley would brighten the appearance of the dish!

INGREDIENTS

1 cauliflower

1 onion, peeled and chopped

2 cloves garlic, peeled and chopped

1/4 cup walnuts, chopped

1/3 cup Stilton cheese

4 cups stock

2 tblspns coconut oil

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METHOD

  • Heat the oil in a saucepan on a medium heat.
  • Add the onion and garlic and cook for 5 minutes until soft.
  • Add the cauliflower florets and cook for a further 5 minutes, stirring the cauliflower so it does not burn.
  • Add the walnuts and stock and bring to the boil.  Cover and simmer for 15 minutes.
  • Remove from the heat, add the Stilton cheese and blend until smooth.
  • Slurp and enjoy!

Serves 4

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3 Comments

  • Reply
    Two Peas & A Wad
    January 25, 2014 at 6:11 am

    This looks great, I love cauliflower! I eat all organic and organic cauliflower is EXPENSIVE, much more so than most vegetables. This would be a great way to have it last longer than just chopping it up as side. I make killer cauliflower “mashed potatoes”! Looking forward to reading more from you- feel free to check out my blog any time, I write about living an organic lifestyle on a budget.

    • Reply
      Divalicious
      January 27, 2014 at 2:30 pm

      Cauliflower is one of my favourite veggies. Love your blog! Some great articles and made me look at a few veggies different!

      • Reply
        Two Peas & A Wad
        January 27, 2014 at 9:32 pm

        Thanks so much! It’s crazy how much we all don’t know and are still learning.

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