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It’s Meatless Monday-Cheese Soup with Mustard Crusted Cauliflower

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I love soups all year round but there’s nothing more comforting than stepping into the kitchen on a fall day and knowing you have some homemade soup ready to eat.

Last week I was in soup making mode and thought I’d share this recipe with you for Meatless Monday.
I had some cauliflower florets that I didn’t know what to do with…too few for a side dish so decided to use them as the topping for this soup. I think it worked out perfectly and now I’m going to try this topping as a holiday side dish when I have larger amounts of the white veggie to work with.

While I always promote eating soup the day after so all the flavors blend together, this one I don’t. I did have some leftover and found that it separates out. So eat it straight away if you can. It’s not a good candidate for freezing either.

For this one I used leeks for flavoring as I think they give soups just the right about of kick without being too overwhelming like onions can be.

1 stalk of celery, finely chopped
1 leek, (some of the green parts can be included, use the rest for stock), finely chopped
2 cups vegetable stock
1 cup milk (I used coconut milk because I had some leftover but regular milk works too)
2 cups shredded sharp cheddar cheese (or any cheese of your choosing)
Salt and pepper
3 tablespoons oil, divided
1 cup small cauliflower florets
1 tablespoon Dijon mustard

For the cauliflower topping-
In a skillet and over medium high heat, heat one tablespoon of oil and then add the florets. Add some salt and pepper and continue stirring until the cauliflower is cooked and golden brown.

Stir in the Dijon mustard and make sure all the pieces are well coated. Cook for a few more minutes, turn off the heat, and set pan aside.

For the soup-
In a large saucepan, and over medium high heat, heat two tablespoons of oil and then add the chopped leek and celery. Cook until softened but not browned. Add some salt and pepper and then slowly add the stock and bring to a boil.

Lower heat and simmer for about five minutes and then slowly add the milk.

Remove from the heat and add the cheese. Stir well and make sure it’s melted.

Meanwhile reheat the cauliflower.

Ladle the soup into bowls and top with about a tablespoon of the cauliflower mixture.

Serves 4

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