Cauliflower Soup with Blue Cheese Toastie
Description
A deliciously creamy and heart-warming cauliflower soup, perfect for a winters day in front of the fire.
I love this soup served with a crispy blue cheese toastie - but if you're not a fan of blue cheese you can substitute with your cheese of choice!
4 Servings
50 Minutes
6 Favourites
Ingredients
Cauliflower Soup:
- 400g cauliflower (finely chopped) | I buy the cauliflower 'couscous' from Woollies
- handful of fresh thyme
- 1 white onion (sliced)
- 1 clove garlic (sliced)
- 1 cup vegetable/mushroom stock
- 200ml full cream milk / cream (for an even creamier soup)
- salt & pepper
Blue Cheese Toastie:
- Bread of choice (sliced)
- Blue cheese (can substitute with any other cheese)
Method
- 1Preheat the oven to 180degrees
- 2Line an oven dish with baking paper and put your cauliflower, fresh thyme and salt & pepper in the dish and drizzle with olive oil and roast for 30 minutes.
- 3While your cauliflower is roasting, slice your onions and fry with your garlic in a pot on medium heat with your oil of choice, until translucent.
- 4If you have space in your oven, you can put your toasties in too [alternatively wait until you take out your cauliflower]- simply place baking paper on a baking tray, put blue cheese slices on your slices of bread, and put straight in the oven until crispy.
- 5Add your stock and milk/cream to the onions and bring to a simmer.
- 6Once your cauliflower is roasted, add to the pot and stir for a further 5 minutes.
- 7Using either a hand-held or regular blender, blend your soup thoroughly. Add salt & pepper to taste.
- 8Simmer the blended soup on the pot for a further five minutes and viola!
