Cauliflower soup with cheesy toasts
If you love a cauliflower cheese, this soup will be right up your alley, all of the deliciousness but with a lot less hassle and a little less guilt. The cumin brings a little warmth and the cheese and spring onion toasts add a little decadence to what is otherwise a rather virtuous soup.
The recipe makes roughly 1.5 litres of soup which is enough for about 3 portions and it takes all of 20 minutes to make, definitely a good one for when you have the isolation blues and need something speedy and soothing.
For the soup
- 750g cauliflower, chopped
- 2 teaspoons rapeseed oil (any other oil/butter works too)
- 1 large onion, roughly chopped
- 2 big fat garlic cloves, finely sliced
- 1 teaspoon cumin seeds (optional)
- 1 litre chicken stock (or veg stock if you want to make it vegetarian)
For the cheese toasts (per toast)
- Slice of sourdough (or other bread of choice)
- 1 spring onion, chopped
- small handful of grated strong cheddar
- Dijon mustard
First off, sweat the onions in the rapeseed oil until they’re soft, then add in the cumin seeds and garlic and stir for a minute until fragrant.
Add your chopped cauliflower and toss to coat before adding your hot chicken stock.
Season with salt and pepper and simmer until the cauliflower is tender – roughly 15-20 minutes depending how big the bits are.
Remove from the heat and blend until smooth.
When you’re ready to serve, lightly toast your bread and spread with a thin layer of dijon mustard, top with chopped spring onion and grated cheese and pop under a hot grill until it’s bubbling nicely.
All that’s left to do is ladle the soup into bowls, top with a cheesy toast and enjoy!