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D Scott Angle
D Scott Angle
Husband, Father, Friend, Executive Phoenix Trader, School Governor, Blogger, Mentor, Social Media Advisor, Website Usability Analyst, Dad Taxi
Posted in Lifestyle / Food & Cooking

Menu Mondays: Cauliflower & Stilton Soup

Jun. 11, 2012 6:11 am

I know, I said I was a bit dubious about the whole Cauliflower and Stilton soup thing, but it came out really nice. It turned out to really smooth and rich, without being overpowering - definitely a winner...

This week we've got some things I haven't tried before, like the Cheesy Egg & Potato Pie - it's got cheese in it so it got to be good, right? What about the Big Boston Baked Bean & Ham soup, now that really doesn't sound tasty, if a bit volatile...

If you would like to create a plan for yourself then please check back here soon as I'm currently writing a special report that will be a short, free, ‘How to create your own menu plan - the easy way’.

This Week's Menu

Monday Beef goulash with mash potatoes
Tuesday Somerset sausage stew and mash potatoes (mash again???)
Wednesday Oodles of noodles with prawns
Thursday Cheesy egg & potato pie with vegetables
Friday Big Boston baked bean & ham soup
Saturday Salmon cakes with salad
Sunday Shepherd's pie

Last Week's Family Favourite

(NB: Many of our recipes have been taken from various books throughout the years, as well as created from scratch or passed down within the family. Unfortunately, I have no idea where most have come from, so if you read a recipe that belongs to you, then I'm sorry and please feel free to lay claim)

Cauliflower & Stilton Soup

Serves: 4Preparation & Cooking time: 45 minutesFreezing: Recommended (ie, cook double and freeze half)


  • low-fat cooking spray
  • 1 large onion, chopped
  • 4 garlic cloves, crushed
  • 1 cauliflower, broken into florets
  • 2 vegetable stock cubes, dissolved in 850ml (1½ pints) hot water
  • 300ml (½ pint) skimmed milk
  • 200g (7 oz) low-fat soft cheese
  • 2 tbsp. fresh chives, chopped
  • 50g (1¾ oz) blue Stilton cheese, crumbled
  • salt and freshly ground black pepper


  1. Spray a large non-stick saucepan with the low-fat cooking spray and sauté the onion and garlic for aout 5 minutes, or until softened.
  2. Add the cauliflower and vegetable stock to the saucepan and bring to the boil.
  3. Cover and cook over a low heat for about 20 minutes, until the cauliflower is tender.
  4. Transfer the soup to a blender or food processor (or use a hand-blender in the saucepan), add the milk and blend until smooth.
  5. Reserve 2 tablespoons of the low-fat soft cheese, adding the remainder to the soup together with half the chives. Blend again to mix.
  6. Return the soup to the saucepan, add the blue cheese and reheat gently. Season to taste.
  7. Ladle the soup into warmed bowls and spoon half a tablespoon of soft cheese over the top of each serving. Sprinkle with the remaining chives, a little extra ground black pepper and serve immediately.

VARIATION Instead of the 50g grams of Stilton you can use 150g of Dolcelatte for a softer, less intense flavour.

If you would like help creating your own Menu Plan then check back here soon as I'm currently writing a special report that will be a short, free, ‘How to create your own menu plan - the easy way’.

Have you tried this recipe or any of the dishes listed? If so, let us know what you liked or disliked the most... any variations that worked better for you?

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