Slow Cooker Cauliflower Cheese Soup

Ingredients

• 1 onion, roughly chopped

• 2 garlic cloves, grated or crushed

• 3 thyme sprigs, leaves only, plus a little extra to serve

• 1.5 cauliflowers, cut into small florets

• 800 ml of whole milk

• 150 g of mature cheddar cheese, grated

• 50 g of vegetarian italian hard cheese, grated

• 1 tbsp of dijon mustard

• 1.5 tsp of white wine vinegar

• 50 g of croutons, to serve

4 servings

Calories~563 kcal

Protein~29 g

Carbs~44 g

Fat~31 g

Fiber~9 g

Sugar~19 g

Total recipe

Calories~2,250 kcal

Protein~115 g

Carbs~175 g

Fat~125 g

Fiber~35 g

Sugar~75 g

Method

• Step 1

  Place the onion, garlic, thyme, cauliflower, milk and 600ml water into the slow cooker. Cook on high for 4 hours.

• Step 2

  Process the soup in batches until silky smooth using a blender or immersion stick blender.

• Step 3

  Add both kinds of cheese and the mustard to the soup, stir until the cheese has melted into the soup, then add the vinegar and season to taste with salt and coarse ground black pepper.

• Step 4

  Serve the soup with the croutons scattered on top.