Make My Day Camp: Cauliflower Cheese Soup

Friday, June 7, 2024

Cauliflower Cheese Soup

I watched Georgie again the other day and for lunch I like to find baby foods appropriate for her 'baby led weaning' stage but also foods everyone else wants to eat - so far she's loved the broccoli balls, McGriddle muffins, and pizza bombs (I haven't posted that one yet) and I was feeling pretty confident that she'd like cauliflower cheese soup.

True story - she had a bite and spit it out, Mickey said she always does that when she tries a new thing but after she's thought about it for a second she usually likes the second bite. Guess what? Right, she spit the next bite out too. So Mickey told her to stop doing that and to just try it and Georgie literally looked right at her and shook her head no (she's 9 months old and learning things like waving and pointing, now she's mastered the negative head shake LOL).

Anyway, I can't say I really blame her - the soup has good flavor but I don't like the grainy texture, I will make this again but will blend it in the food processor and try to get it smoother. Because we thought we were feeding it to G I didn't add much salt or pepper and it really needed it.

LeDonna had a good idea that I should have served it more like loaded potato soup by topping it with sour cream, more cheese, and chopped bacon. Yum, that sounds way better (because - bacon!).

1 T. Butter
1 Onion finely chopped
1 Celery Stick finely chopped (I did 2 stalks)
2 Garlic Cloves finely chopped
1.3lb Cauliflower Florets (from a medium cauliflower - I used a whole cauliflower)
1 Medium Potato peeled and diced into 1/2" cubes (I did 2 potatoes)
4 cups Vegetable / Chicken Stock
1 teaspoon Dijon Mustard
1 cup finely shredded sharp Cheddar Cheese

Melt the butter in a large pan, over medium heat. Add the onion, celery and garlic and sautè for around 6 mins.
Add the cauliflower, potato and stock. Bring to a simmer, cover and cook for 20 minutes or until the potato and cauliflower is soft.
Turn the heat off, add the mustard and using a stick (immersion) blender, blitz until smooth.
Add the cheese and stir until melted.
Taste and season (do not season if serving a baby)

No stick blender?: You can use a blender or food processor. Allow the soup to cool a little and transfer to blender/processes in batches to blend.

Cooking for a baby?: Use homemade or low sodium stock and reduce/omit the cheese to keep sodium levels lower.

Make it Gluten Free: Make sure to use homemade stock or a stock that is gluten-free.

Make it Dairy Free: This soup tastes great without the cheese, just skip it. Replace the butter with olive oil.

Storage: Allow to cool, transfer to an airtight container and store in the refrigerator for up to 3 days or the freezer for up to 3 months.