I love the rich flavour of this soup, and it’s wonderfully creamy and very filling, too. If you are not a fan of garlic, leave it out. This recipe is from my book Slow Cooker Family Classics.
Suitable for vegetarians
Nutritional information per serving
26g net carbohydrates (less carbs if you ditch the potato, see below)
1 onion, finely chopped
3 garlic cloves, finely chopped
1 celery stick, finely chopped
1 potato, peeled and finely chopped (you can use 50g of Celeriac if low carb)
750g cauliflower, roughly chopped
450ml hot bone, vegetable or chicken stock
200g Stilton or blue cheese, plus extra to serve
salt and ground black pepper
chopped fresh parsley leaves, to serve
Preheat your slow cooker, following the manufacturer’s instructions.
Place all the ingredients, except the cheese, in the slow cooker.
Set to Low, cover and cook for 6 hours.
Half an hour before the end of the cooking time, remove the lid, crumble in the blue cheese (reserving a small bit for garnish) and stir well until dissolved. Set to High, cover and cook for the remaining 30 minutes.
Use a stick blender to whizz the soup until smooth, and season to taste.
Garnish with some crumbled cheese and chopped fresh parsley.