As Brits bed down for winter, we’re in dire need of something hearty and fulfilling
As winter begins to bite, it’s the season to get stuck into warming and hearty meals. Now, one of Britain’s biggest supermarkets has offered a luscious cheesy soup recipe for one of its signature products.
Aldi has revealed the recipe for it cauliflower cheese soup in an attempt to keep customers warm during the colder months. The soup requires just 15 minutes of preparation time, but provides a world of goodness and is also relatively healthy.
The recipe is also a perfect starter for a joyful and festive get-together as Christmas draws nearer. As well as this, the dish is even veggie-friendly and gluten free, which means everyone should be able to have a taste of the tasty offering.
Described by Aldi itself as being “full of cheesy goodness”, the soup is a great way to warm up after being out in the cold all day. It also has heaps of great veg inside which helps to make it a fantastic alternative to a time where meat is high on the menu.
To begin, you will need to have the following items:
- 1x medium cauliflower head, cut into chunks
- 1x medium onion, finely chopped
- 3x celery stalks, finely sliced
- 300g Maris Piper potatoes, peeled and cubed
- 2x vegetable stock cubes
- 50g salted butter
- 100ml double cream
- 100g mature cheddar cheese
- 2x garlic cloves, peeled and minced
- 1 tsp paprika
- 1 litre water
- sea salt and white pepper
In total, the soup will take around 15 minutes to prepare everything, but will be roughly 45 minutes worth of cooking. Start by melting the salted butter in a large pan, which will serve as the base for the soup itself.
After cutting the veg, put the chopped cauliflower florets into the pan, followed by the finely cut onion, minced garlic and cubed potatoes. These should be fried slowly on a low heat and should be stirred regularly to stop them from burning.
Once the veg looks like it has got a small bit of colour on it, add the litre of water and bring the mixture to a boil before adding the celery. At this point, add the stock cubes, crumbling them so that they break apart and dissolve into the soup easily.
Next, season the broth with paprika, salt and pepper and bring it back to the boil. After a few minutes, reduce the heat down and let the mixture simmer for about 30 minutes, covering the pan as you do so.
Usually, 30 minutes should be enough time for all the veg to have broken down and be infused with the herbs and spices that have already been added. Once the veg is all cooked, use a stick blender to mash the soup together.
Whilst blending the main ingredients, prepare the double cream and the cheese. Once the blended veg comes to a consistency you like, stir through the cream and the cheese to help make it even thicker.
After the cheese is fully stirred through, slowly cook the soup until all the cheese had melted through, stirring regularly before plating up. The actual recipe also recommends that croutons be added on top for some extra grit, but this is also optional; as well as some chopped parsley and an extra sprinkle of paprika.
