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.

Roast cauliflower cheese soup
0 Likes
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Vibrant veggie soup for a nutritious boost.
Ingredients:
  • 1.5kg cauliflower, cut into florets
  • 2 large white potatoes, peeled, chopped
  • 1 tsp fennel seeds
  • 56.88 gm extra virgin olive oil, plus extra to drizzle
  • 1 large brown onion, chopped
  • 4 garlic cloves, chopped
  • 2 tsp fresh thyme leaves, plus extra to serve
  • 3 tsp vegetable stock powder
  • 300ml light cream for cooking
  • 82.50 ml grated tasty cheese
  • 82.50 ml grated parmesan
  • Pepitas, to serve
  • Toasted crusty bread, to serve
Instructions:
  • - Preheat your oven to 220C/200C fan-forced. - In a roasting pan, mix cauliflower, potato, and fennel seeds. - Drizzle 2 tablespoons of oil over the vegetables and toss well. - Roast for 25 minutes until the vegetables are tender. - Set aside 1 cup of roasted cauliflower for later use.
  • In a large saucepan over medium-high heat, sauté onion, garlic, and thyme in the remaining oil until the onion softens. Stir in stock powder and 3 cups of water, then bring to a simmer. Add roasted vegetables and cream, simmer briefly, then remove from heat and let it stand for 5 minutes before serving. Enjoy!
  • Smooth the soup using a stick blender. Place back on medium-low heat, then mix in the cheeses until smooth.
  • Garnish soup with additional thyme, pepitas, a drizzle of extra oil, and reserved cauliflower. Serve alongside crusty bread.

Similar Recipes