Cauliflower cheese soup with crispy sage & hazelnuts

Indulge in this silky smooth cauliflower cheese soup with crispy sage and crunchy hazelnuts. This easy wintry recipe is perfect for entertaining

  • Prep:10 mins
    Cook:30 mins
  • Easy

Nutrition per serving

  • kcal 370
  • fat 30g
  • saturates 11g
  • carbs 13g
  • sugars 7g
  • fibre 4g
  • protein 10g
  • salt 0.9g


  • 2 tbsp rapeseed oil, plus 50ml extra
  • 1 chopped onion
  • 1 vegetable stock cube
  • 1 large chopped head of cauliflower
  • 400g can butter beans
  • 400ml milk
  • 800ml water
  • grating fresh nutmeg
  • 2 tsp Dijon mustard
  • 50g extra mature cheddar
  • 100ml double cream
  • handful sage leaves
  • chopped toasted hazelnuts


  1. Heat the rapeseed oil in a large pan and cook the onion until starting to caramelise. Add the vegetable stock cube, cauliflower and drained butter beans. Stir, then pour in the milk and water. Season and add a grating fresh nutmeg. Cover and simmer for 20 mins. Blend the soup with a hand blender until smooth, adding more liquid if necessary. Add the Dijon mustard, extra mature cheddar and double cream. In another pan, sizzle a handful sage leaves in 50ml oil until crisp. Ladle the soup into bowls. Top with the sage, oil and some chopped toasted hazelnuts.

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