• 1 cauliflower
  • 1 large potato
  • 2 garlic cloves
  • 850ml milk
  • 25g butter
  • 175g mature cheddar cheese
  • 4 slices French bread
  • 100g sesame seeds
  • A small amount of olive oil
  • Sea salt and freshly ground black pepper


  1. 1

    Trim, wash and finely chop the cauliflower, discarding any rough stalks. Peel and finely chop the potato into very small, 2 cm pieces. Peel and finely chop the garlic.

  2. 2

    Put the cauliflower, potato and garlic in a large pan, cover with the milk and put on a low heat. Simmer until the potato is very soft, which should take approximately 10-12 minutes.

  3. 3

    When the vegetables are cooked, add the butter and the cheese and, using a stick blender, blend until the soup is totally smooth. Set the soup aside somewhere warm.

  4. 4

    Toast the bread slices, then drizzle some olive oil all over them, and sprinkle the sesame seeds on top. Slice the bread into small croutons.

  5. 5

    Serve the soup in warm platters with the sesame croutons.

  6. 6

    *All information included in this recipe has been provided by Produce World.

Nutritional Details

Each serving provides
  • Energy 687kj 164kcal 8%
  • Fat 11.0g 16%
  • Saturates 4.6g 23%
  • Sugars 3.2g 4%
  • Salt 0.4g 7%

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