Cauliflower is your secret weapon in the war against winter colds. Just one serving of this superfood contains over 75% of your recommended daily intake of vitamin C – so any reason to eat it is a good reason.


This creamy, hearty soup is a pretty great reason. It’s easy to make, and it’ll warm up your family’s dinner bowls during the winter cold.


The soup gets its taste from the creamy cheddar cheese, but it gets its body from the potato, which on its own is a great source of fibre, potassium and – you guessed it – vitamin C.



1 tbsp olive oil or butter1 large onion, finely chopped1 clove garlic, crushed1 large cauliflower (about 900g), chopped1 potato, peeled and cut into chunks700ml vegetable stock400ml milkSalt and pepper, to taste100g cheddar cheese, diced



Heat the oil in a large saucepan. Sauté the onion until softened, about 5 mins, stirring often, then add the garlic.Add the cauliflower, potato, stock, milk and seasoning.Bring to the boil, then reduce the heat and leave to simmer for about 30 minutes until the cauliflower is soft and the potato starts falling apart.Whizz in a food processor or crush with a potato masher until thick and creamy.Add more milk if it’s too thick. Serve the hot soup in bowls topped with the grated cheese.


Serves 4


To make this wholesome soup, you’ll need to stock up on the best ingredients. Swipe your RCS Card at any of these retailers within the RCS shopping network