Cauliflower & Stilton Soup
A hearty, comforting soup perfect for wintertime. Creamy, tangy and packed with umami, this healthy recipe makes for a great lunch or weeknight dinner.
Substitutes:
- No onion? Use shallots instead.
- No butter? Use olive oil instead.
- No Stilton? Try gorgonzola or roquefort instead.
- Vegan? Use vegan butter and cheese.
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Servings: 2
Ingredients:
1 cauliflower
1 onion
1 garlic clove
2 tbsp unsalted butter
2 tbsp olive oil
400 ml vegetable stock
60 g Stilton cheese
salt & pepper
bread (for serving)
Recipe:
Cut off the cauliflower leaves and save them for later. Separate the cauliflower into small florets. Peel and roughly chop the onion and garlic.
Melt the butter in a large saucepan with 1 tablespoon of olive oil. Fry the onion, garlic and cauliflower florets over a medium-high heat for 5 minutes, or until slightly golden.
Add the stock and bring to a boil, then simmer for 15 minutes until the cauliflower is tender.
Meanwhile, roughly chop the cauliflower leaves. Fry in a hot pan with 1 tablespoon of olive oil. Season with a generous pinch of sea salt. Cook for 8-10 minutes, until the smaller leaves have browned and crisped up, and the thicker leaves are tender.
Add the Stilton to the soup, then blend until smooth. Season to taste with salt and pepper.
Divide the soup between two bowls and top with the cauliflower leaves. Serve with some toasted or crunchy fresh bread and enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
