Wensleydale, Cauliflowerand Broccoli soup




20 Mins


Wheat, Milk, Gluten, Celery


  • 115g Yorkshire Wensleydale cheese, crumbled
  • 1tbsp. Vegetable oil
  • 200g Onion, finely chopped
  • 350g Cauliflower florets
  • 350g Broccoli florets
  • 1.1ltr Vegetable stock
  • 25g Plain flour
  • 2tbsp. Milk, semi skimmed
  • ½tsp. Grated nutmeg
  • 200g Cream cheese
  • Lo-salt, ground, pinch 
  • Ground black pepper, pinch


  1. Heat the oil in a large pan and soften the onion.
  2. Add the cauliflower, broccoli and stock. Cook for 5-10 minutes.
  3. Blend together the vegetable stock, flour and milk and add to the cauliflower and broccoli mixture.
  4. Add the cream cheese and the Wensleydale and stir the soup over a gentle heat until the cheese is well blended and the soup has thickened.
  5. Season to taste and serve.