Thursday, January 10, 2013

Carolyn's Cauliflower Cheddar Dill Coriander Soup

Easy enough to prepare after a day of work. The nutrition facts were prepared at Calorie Count!

Cauliflower Cheddar Dill Coriander Soup


2 tbsp butter
1 chopped onion
2 tbsp dry sherry (or white wine but that's not as tasty)
1 med head of cauliflower cut into bite-size pieces
2 cups veg or chicken stock
salt and pepper to taste
1 tsp coriander
1/2 cup shredded cheddar cheese
3/4 cup milk

Garnishes (not included in the nutrition facts):

chopped chives, dill, parsley, shredded cheddar cheese


Melt butter over med-high heat. Cook onion until soft but not brown (5 min.).

Add sherry and cauliflower. Cook 1 minute, add salt and pepper (to taste), and coriander.

Bring to rolling boil, then simmer until cauliflower is very tender (about 15 min.)

While still hot place all in blender with the cheddar and half the milk and puree until very smooth.  Or use an immersion blender.

Transfer back to pot to reheat and thin as needed with milk.

Pour into bowls and garnish with the chopped herbs and cheese.


  1. Hmmmmm did they forget to say how much cheddar gets added with half the milk?

    1. my fault, I forgot to add 1/2 cup shredded cheddar to the list. Give me a moment and then check back. Will also amend the nutrition facts. Many thanks!