Cauliflower Soup
It might seem simple or basic, but this cauliflower soup really does pack a punch - and it's simple to make as well - what a win!
Servings: 6
Ingredients
Cauliflower Soup
- 1 large cauliflower, cut into florets 2 pounds / 1kg
- 2 garlic bulbs
- 2 thyme sprigs
- 4 tbsp olive oil
- 1 leek roughly chopped
- 4 cups chicken or vegetable stock 32oz
- 200 mL heavy cream optional
- salt + pepper
Grilled cheese for two
- 4 sliced sourdough or white bread
- 50 g grated mozzarella cheese 1/3 cup
- 50 g grated cheddar cheese 1/3 cup
- 530 g grated parmesan cheese 1/4 cup
- 60 g salted butter 4 tbsp
Instructions
Cauliflower soup
- Preheat the oven to 180 degrees C / 350 degrees F
- Using a sharp knife, slice the top off the garlic bulbs, about 2 – 3 cm down from the top to expose the raw cloves.
- Place the garlic bulbs into a large baking dish along with the cauliflower and thyme. Drizzle over 2 tablespoons of olive oil and season generously with salt and pepper. Bake for 45 minutes.
- Reserve 4 of the smallest cauliflower florets for garnish and remove the garlic from the baking dish and allow to slightly cool. Using your fingers, squeeze the roasted garlic cloves out of their skin. Set to the side.
- In a large pot on a medium heat, bring the remaining 2 tablespoons of olive oil to the heat. Add the leeks to the pot and cook for 5 minutes or until slightly wilted. Stir occasionally. Add the cauliflower and all the juices to the pan into the pot along with the roasted garlic cloves, chicken or vegetable stock and a generous amount of salt and pepper. Bring to the boil then immediately turn the heat to low and cook at a gentle simmer with the lid off for 20 minutes.
- Once the soup has cooked, remove from the heat and allow to slightly cool. Using an immersion blender, blend the soup until smooth and silky. This can also be done in a blender.
- If using the cream, add it to the soup and stir through. Garnish with a drizzle of olive oil, reserved cauliflower florets and extra thyme leaves.
Grilled cheese
- Spread both sides of each piece of bread with the butter.
- Evenly distribute the cheese across both grilled cheeses. Begin with the cheddar cheese, followed by the mozzarella and lastly the parmesan. Place the other slice of bread on top.
- On a low – medium heat, heat a heavy-based skillet or frying pan. Lightly drizzle with olive oil. Place the grilled cheeses into the pan and cook for 5 minutes on each side. The key here is to cook low and slow so the outer layer does not burn and the cheese has enough time to melt.
- Transfer to a cutting board, cut in half and serve with the cauliflower soup.
