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Cauliflower cheese soup with crispy pancetta croutons recipe

Cauliflower cheese soup with crispy pancetta croutons recipe

42 ratings

We've given classic cauliflower cheese a tasty twist by turning it into a delightfully comforting autumnal soup. Enhanced by spicy nutmeg and gorgeously crispy pancetta croutons, it's the perfect recipe to serve the family on a cold day. See method

  • Serves 6
  • 15 mins to prepare and 40 mins to cook
  • 296 calories / serving
  • Freezable

Ingredients

  • 1 tbsp olive oil or butter
  • 1 onion, diced
  • 3 celery sticks, diced
  • 1 tsp mustard powder
  • 1 garlic clove, crushed
  • 1/2 tsp grated nutmeg
  • 1 x 900g bag frozen cauliflower florets
  • 1 baking potato (about 350g/12oz), diced
  • 1 vegetable stock pot or stock cube
  • 300ml (1/2pt) semi-skimmed milk
  • 50g (2oz) soft cheese
  • 75g (3oz) strong Cheddar cheese, grated
  • 1 x 110g pack pancetta
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

    1240kj
    296kcal     15%

  • Fat

    18g 25%

  • Saturates

    8g 40%

  • Sugars

    9g 10%

  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 21.4g Protein 14.9g Fibre 4.2g

Method

  1. Heat the oil or butter in a large pan, on a low heat, then cook the onion and celery, with a pinch of salt, for about 15 minutes, until soft and pale golden. Add a splash of water if they start to stick. Add the mustard powder, garlic and nutmeg, stirring well. Add the cauliflower and potato and give it a good stir.
  2. Make up the stock with 700ml (24floz) of boiling water and add to the pan with the milk. Bring to a simmer, then cook for about 20 minutes, or until the cauliflower is tender and the potato is falling apart. Take off the heat and stir in the cheeses. Mix well, then whizz with a stick blender until really smooth. Add salt and black pepper to taste. If you like your soup slightly thinner, add some extra water or milk.
  3. Keep the soup warm over a low heat while you make the garnish. Add the pancetta to a dry, heavy-based frying pan and cook on a gentle heat until the fat has rendered down and the bacon looks crispy. Tip onto a plate lined with kitchen roll to drain, then ladle the soup into bowls and garnish with the crispy bacon.

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