Cauliflower cheese soup

Sat, Jan 26, 2019, 06:00

  • Serves: 4
  • Cooking Time: 40 mins
  • Course: Starter
  • Cuisine: British


  • 20ml olive oil 
  • 1 large white onion 
  • 2 cloves of garlic
  • 200g or one medium head cauliflower, broken in florets
  • 1 bay leaf 
  • 120ml of vegetable stock 
  • 80ml White Hag IPA or similar beer
  • 100g smoked Gubbeen cheese
  • 50ml double cream 
  • A small pinch of nutmeg 


Heat the oil in a large saucepan. 

Tip in the onion and over a moderate heat, cook until softened, about 5 minutes stirring often. 

Add the garlic, cauliflower and bay leaf and cook for a further 5 minutes.

Put in the veg stock and beer, bring to the boil then reduce the heat to a slow simmer for a further 30 minutes. 

Turn off the heat and remove the bay leaf, tip in the cheese with the cream and leave to melt for a few moments in the residual heat. 

Using a hand blender, pulse until silky smooth and serve.