---
title: "Cauliflower and Cheddar Cheese Soup · Rampant Scotland"
description: "Traditional Scottish Recipes - Cauliflower and Cheddar Cheese Soup This recipe is from John Webber, the tutor at Nairn's Cook School John Webber's Introduction "
canonical: "https://rampant-scotland.pages.dev/recipes/bldev_recipe_cheese_soup.htm"
last-updated: "2026-11-09"
date-basis: "git-content-change"
---

# Cauliflower and Cheddar Cheese Soup · Rampant Scotland

Recipes

# Cauliflower and Cheddar Cheese Soup

[Original page](https://web.archive.org/web/20250619010316/http://www.rampantscotland.com/recipes/bldev_recipe_cheese_soup.htm)

*Traditional Scottish Recipes*
 *- Cauliflower and Cheddar Cheese Soup*

*This recipe is from John Webber, the tutor at [Nairn's Cook School](http://www.nairnscookschool.com/)*

**John Webber's Introduction to Vegetable Soups:**
 We love soup and with more and more varieties it's a food worth getting to grips with in the kitchen. It's comforting to make and to eat. Especially with slices of freshly baked bread slathered with good, unsalted butter. At Nairn's we seldom use stock, relying instead on good technique to get the best flavours from the ingredients.

Use a ratio of approximately 25% onion to the vegetable ingredient. Cut the vegetables into the smallest pieces. This reduces cooking time. Always add boiling water to the vegetables as this reduces the time the soup is off the boil, and thus lose its freshness.

Once cooked, liquidise the soup and cool it. This keeps its quality and flavour. It's much easier to make a big batch of soup. You can freeze it in handy portions. Reliquidise once it is defrosted and reheated.

The soup is cooked once the vegetables are tender. Cooking times for different vegetables are:

Broccoli - 10 minutes
 Carrot - 45 minutes
 Artichoke - 35 minutes
 Cauliflower - 45 minutes
 Mushroom - 45 minutes
 Parsnip - 50 minutes
 Pea - 3 minutes
 Spinach - 5 minutes
 Tomato - 20 minutes
 Watercress - 2 minutes

## Ingredients for Cauliflower and Cheese Soup (sufficient for four people)

- 1 medium onion

1 clove garlic

40g (1.5 ounces or one-third US stick) butter

1 large cauliflower

1 tablespoon grain mustard

900 ml boiling water

50 ml double cream

50 g (2oz) grated cheddar cheese (ideally Scottish, Isle of Mull)

Fresh flat leaf parsley to garnish

## Method

Heat the butter in a large pan. Add the onion and the garlic and leave on a medium heat for 2 - 3 minutes, until they are soft and clear.
 Whilst the onion and garlic are softening, chop the cauliflower as fine as possible. Add the cauliflower into the onion mix then stir in the boiling water. Bring back to the boil. Reduce the heat and simmer for 45 minutes. Stir the soup well and add the grain mustard and the grated cheese. Adjust seasoning to taste.
 Blend the soup with the cream in a liquidiser.
 Garnish with a sprinkle of chopped parsley.

## Source

From Rampant Scotland, restored from the page as it stood on 19 June 2025. [Original page](https://web.archive.org/web/20250619010316/http://www.rampantscotland.com/recipes/bldev_recipe_cheese_soup.htm).

Links to pages not yet restored here lead to the original page or elsewhere on the web; 0 of 1 links on this page are restored on this site.