Creamy Roasted Cauliflower Cheese Soup
Ingredients
SERVES 6
FOR THE SOUP
650g cauliflower
1 tbsp oil
Sea salt and cracked black pepper
2 sprigs rosemary, roughly chopped
2 large garlic cloves, skin on
2 tbsp Wyke Farm Salted Butter
2 medium size leeks, roughly chopped
400g potatoes, roughly chopped
1 litre vegetable stock, hot
200g Wyke Farm Vintage Cheddar
250ml double cream
FOR THE TOPPING
2 slices crusty bread or sourdough
1 tbsp oil (we used rapeseed)
1 tbsp mixed sees (we used pumpkin & sunflower)
Pinch sea salt
YOU WILL NEED
Stick blender
Instructions
STEP 1
Preheat the oven to 210C/200C fan/gas 7.
STEP 2
Discard the cauliflower leaves and stem and cut into florets reserving all the tiny florets and crumbled cauliflower from the board – this can be used for you topping. Place the larger florets in a roasting dish along with the oil, seasoning, rosemary and garlic and roast in the oven for 20 minutes until the cauliflower is starting to char.
STEP 3
Once roasted, remove any large sprigs of rosemary, squeeze the soften garlic out of its skins and set aside.
STEP 4
In a large pan, melt the butter over a medium heat before adding the leeks. Cook for 4- 5 minutes until the leeks begin to soften but do not allow to colour. Add the tray of roasted cauliflower, garlic and potatoes to the pan and pour in the stock.
STEP 5
Bring the pan to the boil then turn down the heat to medium-low and allow to very gently simmer until the potatoes are cooked through – test with a sharp knife.
STEP 6
Take the pan off the heat, grate in the cheddar and pour in the cream stirring well to combine. Using a stick blender, blitz the soup until silky smooth. Return to the hob over a low heat to warm through whilst you make the topping.
STEP 7
Place the reserved small piece of cauliflower on a baking tray and roast in oven for 10 minutes. Tear the bread into 2cm pieces and coat in the oil. Add to the tray and cook for a further 2 minutes. Give the tray a shake and sprinkle in the seeds and salt. Return to the oven for a final 2 – 3 minutes until the bread is golden and toasty.
STEP 8
Serve the soup in generous bowls and top with the toasted bread and seed mix.
