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Cauliflower soup with smoked cheddar recipe
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Elevate cauliflower with smoked cheddar soup topped with homemade smoked pesto drizzle.
Ingredients:
  • 20g butter
  • 36.40 gm olive oil
  • 1 brown onion, coarsely chopped
  • 2.00 garlic clove, crushed
  • 1 medium cauliflower, coarsely chopped
  • 1l mixed vegetables
  • 120g cheddar cheese
  • 125ml cream
  • 250.00 ml small cauliflower florets, extra
  • 125.00 ml basil sprigs
  • 60g pkt Baby Rocket
  • 125.00 ml basil leaves
  • 20g parmesan
  • 55g almond
  • 80ml avocado oil
Instructions:
  • In a large saucepan over medium heat, combine butter and half of the oil. Sauté onion and garlic for 5 minutes until onion softens. Add cauliflower and stock, bring to a boil over high heat, then reduce to medium-low. Cook for 15 minutes until cauliflower is very tender. Remove from heat and let cool slightly.
  • For the smoked almond pesto, combine rocket, basil, parmesan, almonds, and garlic in a food processor. Pulse until finely chopped. With the motor running, slowly pour in the oil until fully incorporated. Season to taste.
  • Blend the cauliflower mixture in the pan with a stick blender until smooth. Stir in the cheddar and cream until the cheddar melts. Heat over low heat for 1-2 minutes until warmed through. Season to taste.
  • In a heated frying pan, add the remaining oil and the extra cauliflower. Cook each side for 2-3 minutes on high heat until golden brown.
  • Ladle the soup into bowls. Drizzle with the aromatic pesto, add the crispy fried cauliflower on top, and finish with a sprinkle of fresh basil.

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