Cauliflower cheese soup with cheesy French bread
Vegetable stock cube(s)
2 cube(s), to make 1 litre
1 whole, broken into florets
8 medium, chopped
Philadelphia Light Medium Fat Soft Cheese
2½ tablespoons, plus extra, to garnish
White French Stick
4 inch slice(s)
Half Fat Cheddar Cheese
40 g, grated
- Put the vegetable stock into a large saucepan and bring to the boil. Add the cauliflower and spring onions, then cover and reduce the heat. Simmer for 15 mins until the cauliflower is tender.
- Transfer the soup to a blender and add the Philadelphia. Blend until smooth. Alternatively use a hand-held stick blender to blend the ingredients in the saucepan. Add the parsley, season with black pepper and reheat gently.
- Meanwhile, preheat the grill. Toast the French bread on one side, then turn the pieces over and sprinkle the cheese on top. Grill until melted.
- Ladle the soup into bowls and top each portion with a slice of the toasted French bread. Serve, sprinkled with a little extra black pepper and parsley.