Jamie Oliver's recipe for cauliflower cheese soup involves preparing carrots, celery, onions, garlic and cauliflower in a large frying pan, boiling stock cubes in water, adding vegetables, cheese and mustard, and blending the soup until it is smooth. This recipe creates six to eight servings of healthy cauliflower cheese soup.
Wash, peel and dice 2 carrots, 2 stalks of celery and 2 medium onions. Mince 2 cloves of garlic, and cut 1 pound of cauliflower into slices. Combine these ingredients with 2 tablespoons of olive oil in a frying pan over medium heat. Cook the vegetables for 10 minutes with the pan partially covered by a lid. The carrots should be soft, yet crunchy, while the onions should be a light brown.
Place 2 chicken bouillon cubes into a pot with 7 cups of water, and agitate the water until the cubes dissolve completely. Stir in the vegetables, then simmer the mixture for 10 minutes with a lid on the pot. Take the pot off the heat, and season the soup with salt, pepper, 1 cup of grated cheddar cheese and 1 teaspoon of Grey Poupon Dijon mustard. Blend the soup into a smooth mixture with a hand blender, and grate some nutmeg over the top of the soup prior to serving.