While this isn’t one of the healthiest soup recipes I’ve ever made, it’s certainly one of the tastiest! I’ve recently upped my exercise game and whenever I work out a lot, I find that I come home craving something filling and, to be honest, usually something cheesy! And who can say no to hot, tasty soup on chilly winter nights?
But what I don’t want after a hard workout, is to be stood around in the kitchen cooking for an hour. So I like to make this soup up on the weekend and freeze it in batches so that I can enjoy it quickly and easily whenever I want.
I roast the cauliflower with a little nutmeg and cumin, as it gives the soup a rich, nutty flavour that you can’t not love. I also like to use a nice, mature cheddar for the cheese in this soup – it’s got that sharp taste that goes so well with the creaminess of the soup.
- 1 large cauliflower head, cut into florets
- 4 cloves of garlic
- 3 tbsp olive oil
- 1/2 tsp salt
- 1 tsp cumin
- 1 tsp nutmeg
- 5 cups vegetable stock
- 1 cup heavy cream
- 3.5 oz cheddar cheese, grated
- pinch of black pepper
- 2 tbsp chives, roughly chopped
- Begin by preheating the oven to 400 Fahrenheit / 200 Celsius.
- Place the cauliflower florets on a large baking tray, drizzle with 2 tablespoons of olive oil and sprinkle with the salt, cumin and nutmeg. Place in the oven and roast for 35-40 minutes, turning the florets a couple of times until the cauliflower is a golden brown colour.
- A couple of minutes before the cauliflower is finished roasting, place a large soup pan on a medium heat and add in 1 tablespoon of olive oil. When it is hot, add in the garlic and roasted cauliflower florets.
- Add in the vegetable stock and bring the soup to a simmer. After 5 minutes, blend the soup using a hand blender, until smooth. Add in the cream and grated cheddar and stir well, giving it another quick blitz with the blender if needed.
- Then season to taste, serve up and garnish with a few chopped chives and a drizzle of olive oil.