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cauliflower cheese soup

Cauliflower Cheese Soup and Homemade Breadsticks

Cauliflower Cheese Soup - A delicious vegetarian soup for autumn days.
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Chris @thinlyspread


For the Soup:

  • 1 tbsp olive oil
  • 1 leek , finely chopped
  • 2 garlic cloves , finely chopped
  • 500 g cauliflower , cut into florets
  • 1 litre hot vegetable stock (I used Marigold Buoillon)
  • 100 g cheddar cheese , grated
  • 2 tbsp Greek Style Natural Yoghurt
  • salt and pepper
  • 1 tsp wholegrain mustard

For the Breadsticks:

  • 450 g strong breadflour plus extra for dusting
  • 1 x 7g sachet fast action yeast
  • 1 tsp salt
  • 100 g Rachel's Greek Style natural low fat yoghurt
  • 150 g water

You will also need:

  • 3 baking trays
  • Olive oil for greasing
  • Cling film


To Make the Soup

  • Heat the olive oil in a heavy bottom saucepan
  • Add the leek and garlic clove and fry until softened
  • Add the cauliflower and stock and bring to the boil
  • Reduce the heat and simmer for 10 minutes until the cauliflower is cooked
  • Add the cheese and allow to melt
  • Remove the pan from the heat and add the yoghurt, mustard salt and pepper to taste
  • Allow the soup to cool slightly before transferring to a blender or food processor and blending until smooth or blend it in the pan with a stick blender

To Make the Breadsticks

  • Preheat the oven 220°C/425°F/Gas Mark 7
  • Dust 3 large baking trays with flour
  • Put the flour, yeast and teaspoon of salt into a large bowl
  • Using a jug weigh out the yoghurt and water, and warm slightly in a microwave until just tepid or hand hot. Alternatively, warm in a heatproof bowl over a pan of boiling water
  • Add enough of the yoghurt and water mixture to make a soft dough (I found I needed a little more liquid here so I just added a little more lukewarm water)
  • Knead the dough well for 10 minutes on a lightly floured work surface
  • Divide the dough into 36 equal portions and roll the portions into balls, then roll them out into long sausage shapes
  • Place the breadsticks on the prepared baking trays and space them apart. Cover the breadsticks with oiled clingfilm making sure this is airtight. Leave in a warm place for 30 minutes or until the sticks have doubled in size
  • Remove the clingfilm and bake the breadsticks for 10 -15 minutes or until golden brown