I love cauliflower cheese, and to add some Jalapeno peppers and make a soup with it just seems the perfect comfort food for the cold weather. Or when you fancy a cheesey soup!
1 head of cauliflower, trimmed and cut into florets
1 onion, peeled and chopped
3 cloves garlic, peeled and chopped
4 jalapeno peppers, deseeded and chopped
500ml stock (I use vegetable but you could use chicken too)
1/2 tspn garlic powder
2 cups grated Cheddar Cheese
2 tblspn olive oil
salt and pepper
- Heat the olive oil in a large saucepan and add the garlic, jalapeno and onions. Cook for about 5 minutes until soft.
- Add the cauliflower florets and cook for 2 minutes.
- Add stock and garlic powder, bring to the boil, then simmer for about 20 minutes until the cauliflower is tender.
- Add the cheddar cheese and season to taste. Cook for about 5 minutes until the cheese has melted.
- Serve, slurp and enjoy!