This easy cauliflower cheese soup recipe is such an easy dinner recipe, and it’s ready in just 20 minutes! It’s so rich and ...

Behold! A lusciously creamy cauliflower soup that is pure comfort in a bowl to nip the chill of fall's nights.

The secret to making this soup is to use only the cauliflower “flowers” or florets ... teased out and brought to its peak. Blue cheese goes particularly well with this but any cheese will ...

If you have any leftovers of the cauliflower cheese, make soup: put the leftovers in a saucepan and add hot vegetable stock. Bring to a simmer then remove from the heat and blitz with a stick ...

Bring to a boil, reduce heat and simmer until cauliflower is fork-tender, 5 minutes. Stir in soy sauce and ponzu. Discard kombu. Working in two batches, carefully ladle soup into a blender and ...

Step Blanch the reserved florets and leaves in hot water and drain. Pour the soup into warmed bowls and scatter on the blanched cauliflower and leaves. Season to taste.