adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Creamy cauliflower soup with cheesy pesto toasties
0 Likes
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Indulge in melty pesto toasties with creamy cauliflower soup for a sensational pairing.
Ingredients:
  • 20g butter
  • 18.20 gm olive oil, plus extra to serve
  • 1 large onion, chopped
  • 2 tsp finely grated fresh ginger
  • 2 garlic cloves, peeled
  • 1 (about 300g) brushed potato, peeled, coarsely chopped
  • 1.1kg cauliflower, coarsely chopped
  • 1.25L (5 cups) vegetable or chicken stock
  • 160ml (2/3 cup) pouring cream
  • Fresh sprig basil, to serve
  • 8 slices white sourdough bread
  • 90g (1/3 cup) Pesto Genovese
  • 100g (1 cup) pizza cheese
Instructions:
  • In a large heavy-based saucepan over medium heat, warm the butter and oil. Add onion and ginger, stirring occasionally until onion softens. Introduce garlic, letting it become aromatic. Mix in the potato until it starts to soften, then add cauliflower. Pour in stock, bring to a boil, then simmer partially covered for 20-25 minutes until potatoes and cauliflower are tender. Remove from heat.
  • To prepare the toasties, heat up a sandwich press. Spread 1/2 tablespoon of pesto on each slice of bread. Put the cheese on half of the bread slices and cover with the remaining slices, pesto side facing down. Place the sandwiches in the press and cook for 2-3 minutes until they turn golden and the cheese melts. Cut into halves or fingers before serving.
  • Puree the soup until smooth using a stick blender. Stir in the cream and season to taste. Divide the soup into serving bowls, then top with basil. Season with extra pepper and drizzle with oil. Serve with pesto toasties.

Similar Recipes