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Cauliflower heads.

Cauliflower Cheese Soup.


  • 1 head of cauliflower cut into chunks with the leafy parts discarded.
  • 2 sliced up leeks.
  • 2 sliced garlic cloves.
  • ¼ teaspoon of pepper.
  • A small pot of cream (I use Nata in Spain.).
  • 3 cups of grated cheese. (I vary which cheese I use to see what I like. Be careful with strong cheese & maybe reduce the amount).
  • 6 cups of chicken stock. (Use more or less depending on how thick you like your soup).

Instructions (For Slow Cooker).

  1. Place the cauliflower, leeks, garlic & pepper into the slow cooker.
  2. Cover the ingredients with the chicken stock & stir to mix the ingredients.
  3. Cook on low for 6 hours.
  4. Using a hand blender mix the ingredients until smooth.
  5. Add the grated cheese & the cream.
  6. Blend the cream & cheese into the soup with salt to taste.
  7. Serve.

When I made this I had one serving straight away to taste & then portion the rest of it into containers to store in the freezer to use later.