Creamy Cauliflower and Goats Cheese Soup
Cauliflower cheese is a well-known side dish for roast meats, but it can also be adapted into a soup. The goats cheese is used in place of things like cheddar to add a different flavour, but you could swap in a favourite cheese that melts well.
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What kind of cheese is goat’s cheese?
Yep, you guessed it, goat’s cheese comes from goats, well specifically from goat’s milk. There’s actually quite a lot of different goats’ cheeses that range from crumbly to almost like a cheese spread. They can be mild all the way through to really tangy.
Goats cheese is a good one for cooking with because it is easy to cook with and retains a good flavour. It doesn’t develop a rind either, so it is easy to use. Most goats’ cheeses are white, but you can be ones with herbs on and others that are more like a blue cheese. Get to know a favourite then try it in the recipe for a little variation.
What you need to make the soup
Ingredients:
- 1 large head cauliflower, rinsed, tough outer leaves removed
- 2-3 cloves fresh garlic, roughly chopped
- 2 green onions, rinsed, roots and dried ends removed
- 2 t. dried parsley
- 2-3 T. water
- Sea salt and freshly ground black pepper, to taste
- 3-4 c. chicken or vegetable stock, divided
- 4 oz. log goat cheese, cut into chunks
Optional Garnish:
- Sliced green onions, green parts only
- Crumbled bacon
Kitchen equipment
How to make the recipe
STEP 1: Cut up the cauliflower, stems included, into small pieces and place in a large colander. Rinse thoroughly under running water and let drain briefly when finished.
STEP 2: Place cauliflower in a large, microwave-safe dish with garlic, the white part of the green onions, and the dried parsley. Add 2-3 tablespoons of water and season with salt and pepper, to taste.
STEP 3: Cover container and microwave on high until the cauliflower is fork tender, approximately 6-7 minutes. (Actual cooking time will vary depending on microwave strength and the amount of cauliflower used, so test after 4 minutes and adjust cooking time accordingly).
STEP 4: Remove from microwave, and fill blender container nearly half full with the steamed cauliflower mixture. Add 1 cup stock to the blender and blend until smooth. (Make sure the blender lid is adequately vented to allow steam to escape before turning on the blender).
STEP 5: Pour cauliflower puree into a large soup pot and repeat with the remaining steamed cauliflower mixture and stock until it has all been pureed and transferred to the pot.
STEP 6: Turn heat to medium and cook until the cauliflower mixture is heated through, about 5-6 minutes, while stirring occasionally. Add the goat cheese and stir until blended. Cook another minute or two, or until the soup is uniformly heated. If soup is too thick, add additional stock to reach the desired consistency. If it is too thin, continue cooking until excess moisture has been reduced.
STEP 7: Taste and season with additional salt and pepper, if desired. Serve immediately topped with sliced green onion or crumbled bacon.
Recipe tips
When you are looking at cauliflower, look for one that is firm and tightly closed. Make sure there are no dark spots or any soft spots as these are signs that it is starting to spoil. You can use the cauliflower for something simple like baking it in the oven with olive oil, lemon juice, salt and pepper.
If you aren’t a fan of goat’s cheese, you could swap this for something else. Just go for a cheese that handles cooking well as some can curdle a bit. Cheeses like cheddar and Parmesan are great for making soups and in general for cooking.
You could also easily adapt this to a soup maker recipe and cut down on the microwaving. Go for a ‘creamed’ soup setting to save moving it to a blender and to get a creamy, smooth finish.
Creamy Cauliflower and Goats Cheese Soup
A creamy soup with the tanginess of goats cheese and the goodness of cauliflower
Ingredients
- 1 large head cauliflower, rinsed, tough outer leaves removed
- 2-3 cloves fresh garlic, roughly chopped
- 2 green onions, rinsed, roots and dried ends removed
- 2 t. dried parsley
- 2-3 T. water
- Sea salt and freshly ground black pepper, to taste
- 3-4 c. chicken or vegetable stock, divided
- 4 oz. log goat cheese, cut into chunks
Optional Garnish:
- Sliced green onions, green parts only
- Crumbled bacon
Instructions
Cut up the cauliflower, stems included, into small pieces and place in a large colander. Rinse thoroughly under running water and let drain briefly when finished.
Place cauliflower in a large, microwave-safe dish with garlic, the white part of the green onions, and the dried parsley. Add 2-3 tablespoons of water and season with salt and pepper, to taste.
Cover container and microwave on high until the cauliflower is fork tender, approximately 6-7 minutes. (Actual cooking time will vary depending on microwave strength and the amount of cauliflower used, so test after 4 minutes and adjust cooking time accordingly).
Remove from microwave, and fill blender container nearly half full with the steamed cauliflower mixture. Add 1 cup stock to the blender and blend until smooth. (Make sure the blender lid is adequately vented to allow steam to escape before turning on the blender).
Pour cauliflower puree into a large soup pot and repeat with the remaining steamed cauliflower mixture and stock until it has all been pureed and transferred to the pot.
Turn heat to medium and cook until the cauliflower mixture is heated through, about 5-6 minutes, while stirring occasionally. Add the goat cheese and stir until blended. Cook another minute or two, or until the soup is uniformly heated. If soup is too thick, add additional stock to reach the desired consistency. If it is too thin, continue cooking until excess moisture has been reduced.
Taste and season with additional salt and pepper, if desired. Serve immediately topped with sliced green onion or crumbled bacon.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 1068Total Fat: 63gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 402mgSodium: 843mgCarbohydrates: 12gFiber: 6gSugar: 5gProtein: 110g
