Take the nostalgic, cheesy comfort of classic cauliflower cheese, now imagine it transformed into a velvety, warming soup. That’s already a winning idea. But then, introduce a gentle, golden hum of curry spice that weaves through the rich, creamy texture, and you have something truly special.
This Curried Cauliflower Cheese Soup is a hug in a bowl, elevated—a recipe so cosy and deeply satisfying, it’s destined to become your new winter favourite.
2 organic vegetable stock cubes
2 leeks (360g)
olive oil
600g frozen cauliflower florets
2 teaspoons mild or medium curry powder
1 x garlic & coriander naan bread
60g Cheddar cheese
2 tablespoons mango chutney
100ml semi-skimmed milk
optional: 4 tablespoons flaked almonds, toasted
