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Cauliflower cheese soup with homemade breadsticks


Preparation time: Preparation & Cooking Time: 30 minutes

Serves: 4 & makes 36 breadsticks

Method for soup:
1.Heat the olive oil in a deep frying pan or heavy bottom saucepan, add the leek and garlic clove and fry until softened
2.Add the cauliflower and stock and bring to the boil. Reduce the heat and simmer for 10 minutes until the cauliflower is cooked
3.Add the cheese and allow to melt, remove the pan from the heat and add the Rachel’s Greek Style Natural Yogurtt and seasoning; salt, pepper and a little pinch of English mustard powder
4.Allow the soup to cool slightly before transferring to a food processor and blend until smooth. Season again if necessary
5.Serve in a bowl with warm breadsticks (see recipe for homemade breadsticks below)

Method for breadsticks:
1.Preheat the oven 220°C/425°F/Gas Mark 7
2.Dust 2 large baking trays with flour
3.Put the flour, yeast and teaspoon of salt into a large bowl
4.Using a jug, weigh out the Rachel’s Greek Style Natural Low Fat Yogurt and water, and warm slightly in a microwave until just tepid or hand hot. Alternatively, warm in a heatproof bowl over a pan of boiling water
5.Add enough of the yogurt and water mixture to make a soft dough
6.Knead the dough well for 10 minutes on a lightly floured work surface or for five minutes using an electric mixer – the mixer must be fitted with a dough hook
7.Divide the dough into 36 equal portions and roll the portions into balls, then roll them out into a long sausage shape approx 25cm long. Tip: for best results make the thickness of each breadstick equal, try making twists by splitting the dough piece in half and then braiding the two halves together
8.Place the breadsticks on the prepared baking trays and space them apart. Cover the breadsticks with oiled clingfilm making sure this is airtight. Leave in a warm place for 30 minutes or until the sticks have doubled in size
9.Remove the clingfilm and sprinkle the bread sticks with your choice of toppings. Bake the breadsticks


1 tbsp olive oil
1 leek, finely chopped
1 garlic clove, chopped
500g cauliflower, cut into small florets
1 litre hot vegetable stock
100g cheddar cheese, grated
2tbsp Rachel’s Greek Style Natural Yogurt
Salt & pepper
Pinch of English mustard powder

450g strong bread flour, extra for dusting
1 x 7g sachet fast action yeast
1tsp salt
100g Rachel’s Greek Style Natural Low Fat Yogurt
150g water
2 tbsp olive oil, for greasing

Toppings (to be used as preferred):
2 tsp sea salt
2 tsp ground black pepper
2 tsp poppy seeds
2 tsp sesame seeds
2 tsp fresh rosemary or thyme

Nutritional Info

Per 100g

Kcal 108
Protein 4.1g
Carbs 11.2g
Sugar 1.28g
Fat 5.2g
Sat Fat 1.6g
Fibre 1.1g
Salt 0.3g