Cauliflower, leek and cheddar soup

AT A GLANCE

  • Serves 4 people

Cauliflower and cheese are a perfect match, and this soup is no exception - serve it with grilled cheese on toast for an extra flavour boost.

  • 600 gm cauliflower (about 1 small), coarsely chopped
  • 1 potato, coarsely chopped
  • 1 leek, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 70 gm butter, diced
  • 50 ml olive oil
  • 1 tsp coarsely chopped thyme, plus extra to serve
  • Finely grated rind and juice of ½ lemon
  • 500 ml (2 cups) chicken or vegetable stock
  • 300 gm sour cream
  • 60 gm cheddar, finely grated
01   Process cauliflower, potato, leek and garlic in batches in a food processor until finely chopped. Heat butter and oil in a large saucepan over medium-high heat until butter foams, add cauliflower mixture, thyme and lemon rind, and cook, stirring occasionally, until lightly caramelised (8-10 minutes). Add stock and 250ml water, bring to the boil, season generously and simmer for 5-6 minutes. Add sour cream, cheddar and lemon juice to taste, blend with a hand-held blender until smooth. Serve scattered with freshly ground black pepper and extra thyme.

Topics:

VEGETARIAN, SOUP, WINTER, LEEK, CAULIFLOWER, CHEDDAR

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

June 2017

June 2017

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