Slow Cooker Cauliflower and Cheddar Soup

Method

Make it happen

1. 01

   For meat soups, use fully thawed meat. Warm olive oil in a pan and soften the onion for 4 minutes; add garlic for 30 seconds.

2. 02

   Transfer to the slow cooker, pour in the stock and add the ingredients as directed.

3. 03

   Add cauliflower, potato and nutmeg at the beginning; keep cheddar chilled.

4. 04

   Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until the vegetables are soft.

5. 05

   Blend if desired; stir in grated cheddar after cooking until melted, without boiling hard.

6. 06

   Taste before seasoning, especially if using ham or salty stock, and serve piping hot.