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Favourite Cauliflower Cheddar Soup with Salsa (Illustration)

A wonderful warm up to a meal or a tasty bowl all on its own.



Prep Time

15 min

Cook Time

30 min

Cauliflower Cheddar Soup with Salsa

  • 1 cauliflower, broken into florets
  • 3 tbsp Lactantia unsalted butter
  • 3 tsp olive oil
  • 1 carrot, peeled and roughly chopped
  • 2 celery ribs, roughly chopped
  • 1 onion, roughly chopped
  • 1 potato, peeled and roughly chopped
  • 8 cups chicken stock
  • 3 tbsp fresh thyme
  • ½ cup Black Diamond Sharp Cheese Spread
  • 2 tomatoes, seeded and finely chopped
  • 4 tbsp green pepper, finely chopped
  • 3 tbsp coriander, chopped
  • 6 tsp red onion, finely chopped
  • 6 tsp red wine vinegar
  • 2 tsp cumin
  • 4 tsp olive oil
  • ¼ cup Lactantia 35% cream (optional)
  • salt and pepper to taste
  1. In a large pot, melt the butter with the olive oil over medium heat.
  2. Once the butter is liquid, add in the onions, carrot, and celery. Cook for a few minutes until the vegetables start to sweat, stirring frequently. Add the cauliflower and cook for 5 more minutes with the lid on. Next, add the potato, fresh thyme, and chicken stock and season lightly with salt and pepper. Bring the soup to a boil, and then lower temperature and let it simmer for 30 minutes.
  3. In a small bowl, combine the tomatoes, green pepper, coriander, red wine vinegar, cumin, and olive oil. Season with salt and pepper and set aside.
  4. After 30-40 minutes, lift the pot’s lid and stir in the Black Diamond Sharp Cheese Spread until melted.
  5. Take the soup off the heat and, using a hand blender, turn into a puree.
  6. Serve the soup with a heaping dash of salsa for garnish.