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
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.