Cauliflower and Blue Cheese Soup Recipe
A velvety, roasted cauliflower and blue cheese soup with a bold, cheesy punch. Easy to make and luxuriously creamy, this recipe makes a brilliant lunch or a stylish soup course for a dinner party.
Equipment
- Liquidiser or Stick Blender
Ingredients
- 1 cauliflower head about 900g (2 lb), cut into florets
- 2 tablespoon olive oil
- 1 brown onion finely chopped
- 1 garlic clove thinly sliced or minced
- 500 ml vegatable stock
- 50 ml double cream or heavy cream
- 150 g stilton or your favourite crumbly blue cheese
- parsley to garnish
Instructions
- Preheat the oven to 220°C (430°F). Line a large baking tray with parchment paper and spread the cauliflower florets in a single layer. Drizzle with 1 tablespoon of the olive oil, season with sea salt and black pepper, and roast for 20 minutes, until browned at the edges.
- Meanwhile, heat the remaining tablespoon of oil in a large saucepan over medium heat. Add the onion and cook for 10 minutes, stirring occasionally, until soft.
- Add the garlic and cook for a further minute, until fragrant.
- Add the roasted cauliflower to the pan, pour in the vegetable stock, and bring to the boil. Reduce the heat to low-medium and simmer for 10 minutes, until the cauliflower is very soft.
- Blend the soup until silky smooth, using a hand blender directly in the pan, or in batches in a countertop blender.
- Take the pan off the heat, stir in the double cream and half the crumbled Stilton, then blend again briefly to combine.
- Divide between bowls, top with the remaining Stilton and a scattering of parsley, and serve.
Nutrition
Calories: 291kcalCarbohydrates: 13gProtein: 11gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 42mgSodium: 976mgPotassium: 581mgFiber: 3gSugar: 6gVitamin A: 736IUVitamin C: 72mgCalcium: 246mgIron: 1mg
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