roasted cauliflower cheddar soup
roasted veg with cheddar and mustard
Equipment
- blender
Ingredients
- 1 cauliflower
- 3 potatoes
- 1 leek
- 1 onion
- 3 cloves of garlic
- 1 litre vegetable stock or chicken stock (plus 500 ml more if you like it thinner)
- 100 grams grated strong cheddar
- 2 tbsp whole grain mustard
- salt and pepper
- leaves from 2 sprigs of thyme (leaves picked off stems)
Instructions
- Preheat the oven to 180c
Chop the cauliflower and leek and place in a large roasting pan. Peel the
potatoes and cut into cubes and add to the pan then peel and chop the onion and garlic
and toss together with the other veg. Drizzle over olive oil and
sprinkle on salt and pepper and roast for 20 minutes then toss add the thyme and roast for a
further 20 minutes. Measure out stock that has been simmering until its hot. (you can keep some of the cauliflower to one side before pureeing if you want some chunks in the soup)
Pour into roasting pan and scrape to release any flavours from the pan then
pour into a blender or a pan and use a stick blender to puree, add the grated cheese, mustard and more salt and pepper to your taste. simmer in pan until hot, add more stock if you like a thinner soup.
add more salt and pepper and servePsi served this soup with cheese straws made with a sheet of puff pastry and some grated cheddar.grate 50g of cheddar on to a sheet of rolled out puff pastry, fold in half, grate more cheese on top and press on, cut into strips. twist and place on baking tray. sprinkle over some flaked salt and bake for 30 minutes at 180c