Roasted cauliflower and punchy blue cheese are the perfect partners in this elegant soup. You’ll find this simple enough for weeknight preparation but also lovely enough to serve at a dinner party.
Serves: 6
INGREDIENTS
1 medium head cauliflower, cut into florets
4 large garlic cloves, finely diced
1 medium onion, finely diced
3 medium potatoes, peeled and cut into cubes
5 cups vegetable stock
1 cup full-fat milk (you can also use almond milk)
80 to 100 grams Blue Cheese (I’ve used a creamy blue)
olive oil for roasting and sautéing
sea salt and cracked black pepper
METHOD
Preheat oven to 200 degrees celsius. Place the cauliflower florets in an oven-proof dish, toss with a generous drizzle of olive oil and sprinkle with salt. Roast for 45 minutes until tender and the tips are browned.
Heat a glug of olive oil in a large soup pot over a medium heat. Cook the garlic and onion gently, without growing, for 5 minutes.
Add the potato and stock. Bring to a boil and then simmer for 20 minutes, until the potato is soft. Add the cooked cauliflower and the milk. Simmer for a further 10 minutes. Remove from the heat.
Crumble the blue cheese into the soup and use a hand blender to puree until silky smooth. Season to taste.
Serve with some additional cheese crumbled on top and a drizzle of olive or hazelnut oil.
Leftover soup will last up to 3 days in the fridge and can be gently reheated on the stovetop.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!