Recipe courtesy of Waitrose & Partners
Chunky cauliflower and spinach chowder
This warming soup is exactly what you'll be craving in the midst of all the cold weather - try it with some chunky sourdough bread and butter
Ingredients
- 1tbsp Vegetable oil
- 1 Cauliflower cut into florets, stalks chopped
- 1 Fennel chopped
- 750ml Vegetable stock
- 500g Charlotte potatoes cut into 1cm dice
- 1 tub of Essential Waitrose Cheese Sauce (350g)
- 235g pack of washed spinach
- Freshly grated nutmeg
Method
Step 1
Heat the oil in a large saucepan and add the cauliflower and fennel. Cook over a gentle heat, turning the vegetables frequently for 10 minutes until beginning to colour.
Step 2
Add the thyme and stock and bring to a gentle simmer. Cover with a lid and cook for 5 minutes. Add the potatoes and cook for 8-10 minutes until all the vegetables are tender.
Step 3
Tip in the cheese sauce, then the spinach, pushing the leaves down into the soup to wilt. Grate in plenty of nutmeg and cook for a further 5 minutes until the sauce is hot. Ladle into bowls and sprinkle with more nutmeg. Delicious served with warmed seeded spelt loaf or rolls.
Cook’s tip: For a spicy twist on this hearty soup, omit the nutmeg and add 1-2 tbsp curry paste such as Madras or Tikka Masala.
