Chunky Cauliflower & Spinach Chowder

Serves 2
Total Time
40 Minutes
1 tbsp of vegetable oil
1 Essential Waitrose Cauliflower, cut into florets, stalks chopped
1 fennel, chopped
1 tbsp of chopped thyme leaves
750ml of Cooks’ Ingredients vegetable stock
500g of Charlotte potatoes, cut into 1cm cubes
350g tub of Essential Waitrose Cheese Sauce
235g pack of washed spinach
Freshly grated nutmeg
Step 1

Heat the oil in a large saucepan and add the cauliflower and fennel. Cook over a gentle heat, turning the vegetables frequently for 10 minutes until beginning to colour.

Step 2

Add the thyme and stock and bring to a gentle simmer. Cover with a lid and cook for five minutes. Add the potatoes and cook for 8-10 minutes until all the vegetables are tender.

Step 3

Tip in the cheese sauce, then the spinach, pushing the leaves down into the soup to wilt. Grate in plenty of nutmeg and cook for a further five minutes until the sauce is hot. Ladle into bowls and sprinkle with more nutmeg. Delicious served with warmed seeded spelt loaf or rolls.

Step 4

Cook’s tip: For a spicy twist on this hearty soup, omit the nutmeg and add 1-2 tbsp curry paste, such as Madras or Cooks’ Ingredients Tikka Masala.

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