Cauliflower & Stilton Soup

Cauliflower & Stilton Soup

by Diane Clark

A delicious soup that will keep your taste buds tingling whilst emptying your fridge but not your pocket.

  • Serves: 4-6


  • 1 medium cauliflower (about 1lb 4oz/570g)
  • 2oz (50g) Stilton, crumbled into small pieces
  • Salt and freshly milled black pepper
  • 2 bay leaves
  • 1 oz (25g) butter
  • 1 medium onion, peeled and chopped
  • 2 sticks of celery, chopped
  • 1 large leek, trimmed, washed and chopped
  • 4 oz (110g) potato, peeled and diced
  • 1 apple cored, peeled and chopped
  • 2 tbls half-fat crème fraîche, plus a little extra to serve


Sprinkle with snipped fresh chives, celery greenery or chopped parsley.


  1. Make stock with all the cauliflower trimmings. Trim cauliflower into small florets and put to one side. Place the rest of the cauliflower trimmings into a medium sized saucepan. Add 2½ pints (1.5 litres) of water, the bay leaves and some salt, bring to the boil and simmer for 20 minutes with the lid on.
  2. Whilst that is simmering, take another large saucepan with a lid, melt the butter over a gentle heat, then add the onion, celery, leek and potato and let these vegetables sweat for 15 minutes.
  3. When the stock is ready, strain it into the pan to join the vegetables, adding the bay leaves as well but getting rid of the rest.
  4. Add the cauliflower and apple, bring it all back up to simmering and simmer very gently for 20-25 minutes, until the cauliflower is completely tender – this time without the lid.
  5. Remove the bay leaves, place the contents of the saucepan in a food processor or liquidizer and process until the soup is smooth and creamy.
  6. Return to the saucepan, stir in the crème frâiche and cheese and keep stirring until the cheese has melted and the soup is hot but not boiling.
  7. Check the seasoning and serve in hot bowls with a little more crème fraiche and garnish of your choice.