Creamy cauliflower soup with cheddar and chutney toasts

It pays to have this easy and hearty creamy cauliflower soup with cheddar & chutney toasts up your sleeve for winter nights. It will be ready in a flash and costs less than $3 per serve.

Recipe «Creamy cauliflower soup with cheddar and chutney toasts» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 1 x 800g can Home Brand Baby Potatoes, rinsed, drained, 1 x 500g pkt frozen cauliflower, 20g unsalted butter, 1 brown onion, coarsely chopped, 2 vegetable stock cubes , 1L water, 500ml milk, 65g sour cream , Chopped fresh chives, to serve, 4 slices thick white bread, 110g fruit chutney, 80g coarsely grated cheddar.

Ingredients:

• 1 x 800g can Home Brand Baby Potatoes, rinsed, drained 
• 1 x 500g pkt frozen cauliflower 
• 20g unsalted butter 
• 1 brown onion, coarsely chopped 
• 2 vegetable stock cubes 
• 1L water 
• 500ml milk 
• 65g sour cream 
• Chopped fresh chives, to serve 
• 4 slices thick white bread 
• 110g fruit chutney 
• 80g coarsely grated cheddar 

Instructions

1. Place the potatoes, cauliflower, butter, onion, stock cubes, water and milk in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to medium. Cook for 5-6 minutes or until cauliflower is soft.
2. Add the sour cream. Use a stick blender to blend until smooth. Season with salt and pepper.
3. Meanwhile, to make the cheddar & chutney toasts, preheat grill on high. Toast the bread under grill on both sides. Spread with the chutney. Top with the cheddar. Cook under grill for 1-2 minutes or until the cheddar melts.
4. Ladle soup among serving bowls and sprinkle with chives. Serve with toasts.