Photo of Cauliflower cheese soup by WW

Cauliflower cheese soup

3 - 4
PersonalPoints™ per serving
Total Time
40 min
15 min
25 min
Enjoy this tasty soup for lunch, a light meal or a classic dinner party starter.



1 medium


1 clove(s)

Potato(es), Raw

200 g

Cauliflower, Raw

20 floret(s)

Fresh Vegetable Stock

900 ml

Low Fat Soft Cheese

100 g

Ground Nutmeg

1 g

Black pepper

1 g


1 pinch

Cheddar cheese

40 g

Parsley, fresh

5 sprig(s), fresh


  1. Put the onion, garlic, potato and HALF the cauliflower florets into a large saucepan. Add the stock and bring to the boil. Reduce the heat and simmer for 20 minutes until the vegetables are soft.
  2. Meanwhile, cook the remaining cauliflower florets in boiling water until just tender – about 4-5 minutes. Drain well in a colander and rinse with cold water.
  3. Add the soft cheese to the soup and puree with a hand-held stick blender until smooth. Alternatively, puree in a food processor or blender. Season with nutmeg (if using), salt and black pepper.
  4. Add the cooked cauliflower to the blended soup and heat until almost boiling.
  5. Ladle the soup into 4 warmed bowls and sprinkle an equal amount of cheese over the surface. Serve, sprinkled with parsley.