• 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 sprig fresh thyme
  • 1 medium cauliflower, approx 400g, cut into small florets
  • 500 ml vegetable stock
  • 200 ml whole milk
  • 1 pinch ground nutmeg
  • 50 g mature cheddar cheese

To serve:

  • 1 part-baked half ciabatta, cut into 2cm cubes
  • 1 tbsp olive oil
  • 0.5 tsp cayenne pepper, optional
  • 2 tbsp parmesan cheese, finely grated


  1. 1

    Heat the oil in a large saucepan and add the onion and thyme. Cook gently for 5 minutes until the onion is softened.

  2. 2

    Stir in the cauliflower florets and toss well with the onion. Cook for just a minute. Stir in the stock, bring to the boil and simmer for 10 minutes until the cauliflower is very tender.

  3. 3

    Pour in the milk and simmer for a further 2-3 minutes, then add the nutmeg and Cheddar cheese and remove from the heat.

  4. 4

    Using a blender, blitz until smooth and creamy.

  5. 5

    Preheat the grill. To serve, place the bread cubes in a baking tray and add the oil, cayenne (for adults) and parmesan cheese – toss together well. Place under the grill and toast, tossing well every few minutes until golden and crunchy. Serve sprinkled on top of the soup.


    Cook's tip: for babies, serve the soup with lightly buttered fingers of bread. For toddlers, serve with plain croutons.

Nutritional Details

Each serving provides
  • Energy 1616kj 386kcal 19%
  • Fat 19.9g 28%
  • Saturates 8.0g 40%
  • Sugars 10.0g 11%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 327kj/78kcal

Each serving provides

30.1g carbohydrate 5.8g fibre 18.7g protein

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