Cauliflower and Blue Cheese Soup

Thu, 2 January 2020

A simple cauliflower soup has such a pure nutty taste and, with the addition of a tangy blue cheese, this soup transforms itself to the next level, making it a classic simple soup bursting with flavour.

Ingredients:

A good knob of plant-based butter

1 large onion, finely chopped

A few sprigs of fresh thyme

1 large potato, peeled and diced

1 large head of cauliflower

1 1/2 litres vegetable stock

75g of Violife blue cheese, crumbled

60ml of plant-based cream

Method:

1. Add the plant-based butter to a pot over a medium heat until it begins to melt.
2. Pop in your onions, thyme and potato cubes, and fry until the onions have softened.
3. Add in the cauliflower and stir thoroughly.
4. Pour in the stock and bring to the boil, lower the heat and simmer for about 15 minutes or until the cauliflower is tender when pierced with a fork.
5. Take the soup off the heat and, using a hand blender, blitz until smooth or leave a little chunky if you wish.
6. If you find the soup is too thick, just add a little more stock until you have the right consistency.
7. Season with sea salt and black pepper, giving it one last taste to ensure you have the seasoning correct, and serve with a fresh crusty bread. Top with an extra sprinkling of crumbled blue cheese if you want.