Preparation time is 10minutes
Cook time is 2hours 15minutes
Total time is 2hours 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1 brown onion, coarsely chopped
- 1 stick celery, thinly sliced
- 1kilograms cauliflower florets
- 1 cup salt-reduced chicken or vegetable stock
- 850grams Macro Organic no-added-salt cannellini beans, drained, rinsed
- 1/2 cup shredded light tasty cheese
- 1/4teaspoons smoked paprika
- 1/4teaspoons dried chilli flakes
- 1/2 35hr sourdough mini seeded loaf, cut into 4 slices, toasted
- 5mL extra virgin olive oil cooking spray
- 1tablespoons extra virgin olive oil
Description
Warm up this winter with a delicious and nutritious bowl of slow-cooker cauliflower and cheese soup packed with rich, comforting flavours.
Method
Step 1 of 4
Spray a large frying pan with oil and heat over medium-high heat. Add onion and celery. Cook, stirring often, for 2 minutes or until celery starts to soften.
Step 2 of 4
Transfer to slow cooker. Add cauliflower, beans, stock and 1L water. Cover and cook on high for 2 hours or low for 4 hours. Turn off slow cooker. Remove lid and allow to cool slightly.
Step 3 of 4
Using a handheld blender, blend cauliflower mixture until smooth. Turn a 5.5L slow cooker onto low heat. Add cup cheese. Stir until melted through. Season with freshly cracked black pepper. Cover with lid to keep warm.
Step 4 of 4
Spray a large frying pan with oil and heat over medium heat. Add reserved cauliflower leaves and cook for 1 minute each side or until slightly golden. Remove from pan. Heat oil in the frying pan over medium heat. Add chilli and paprika. Cook, stirring, for 30 seconds. Carefully transfer to a small dish. Divide soup among serving bowls. Top with cauliflower leaves and remaining cheese. Drizzle with chilli oil. Serve with bread.
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