Creamy Cheese and Cauliflower Soup

1. 1 Fresh cauliflowerpack 700 g ≈ $3.00 150 g
2. 2 Potatoes≈ $2.19 per kg 100 g
3. 3 Carrots≈ $1.50 per kg 40 g
4. 4 Onions≈ $1.60 per kg 30 g
5. 5 Butterpack 180 g ≈ $1.58 10 g
6. 6 Processed cheesepack 200 g ≈ $3.00 40 g
7. 7 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cube the potatoes² and carrots³, break the cauliflower into florets, and finely chop the onion⁴.

2. Sauté the onion⁴ in butter⁵ for 4–5 minutes until translucent.

3. Add the potatoes², carrots³, and cauliflower to a pot with the onion⁴ and 400 ml of water, season with salt, and simmer for 20 minutes until the vegetables are tender.

4. Stir in the cubed processed⁶ cheese and cook for 2 minutes until fully melted.

5. Blend the soup smooth with an immersion blender. Thin with hot water if needed.

6. Reheat for 2 minutes and serve hot.