Soups High-Protein Soups
Creamy Cauliflower & Mature Cheddar Velvet
Method
Load Jug: Place the cauliflower, diced potato, chopped onion, and crushed garlic into the soup maker jug.
Add Stock: Pour over the hot vegetable stock, ensuring the liquid covers the vegetables without exceeding the maximum fill line.
Cook Cycle: Secure the lid, select the Smooth hot soup setting, and allow the 21-minute cycle to run to completion.
Enrich & Blend: Once cooked, stir in the grated mature cheddar, milk, and English mustard. Use the manual Blend/Pulse function for 20 seconds until silky smooth. Season with black pepper.
Chef's Tip
Cooking Hack: Always add cheese after the main cooking cycle completes. High heating elements can cause dairy to scorch or separate; pulsing at the end ensures a glossy, velvet texture every time.
Nutrition Facts
Per serving
185
Calories
10 g
Protein
10 g
Fat
12 g
Carbs
