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Creamy cauliflower soup with cheddar and chutney toasts

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 x 800g can Home Brand Baby Potatoes, rinsed, drained
  • 1 x 500g pkt frozen cauliflower
  • 20g unsalted butter
  • 1 brown onion, coarsely chopped
  • 2 Massel vegetable stock cubes
  • 1L (4 cups) water
  • 500ml (2 cups) milk
  • 65g (1/4 cup) sour cream
  • Chopped fresh chives, to serve

Cheddar & chutney toasts

  • 4 slices thick white bread
  • 110g (1/3 cup) fruit chutney
  • 80g (1 cup) coarsely grated cheddar


  • 1
    Place the potatoes, cauliflower, butter, onion, stock cubes, water and milk in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to medium. Cook for 5-6 minutes or until cauliflower is soft.
  • 2
    Add the sour cream. Use a stick blender to blend until smooth. Season with salt and pepper.
  • 3
    Meanwhile, to make the cheddar & chutney toasts, preheat grill on high. Toast the bread under grill on both sides. Spread with the chutney. Top with the cheddar. Cook under grill for 1-2 minutes or until the cheddar melts.
  • 4
    Ladle soup among serving bowls and sprinkle with chives. Serve with toasts.

Source: taste.com.au


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