Ingredients

½ cauliflower, broken into rough florets (Ettrick Gardens)
Half a head of garlic (Ettrick Gardens)
1L vegetable stock, hot
100g blue cheese (suggested vendors Whitestone cheese or Evansdale Cheese)
Hazelnuts to garnish (Hazelnut Estate)

Vendors

Ettrick Gardens

Whitestone Cheese

Evansdale Cheese

Hazelnut Estate

Roasted cauliflower blue cheese soup (V)

Method

Toss the cauliflower and garlic in a little olive oil and a generous pinch of salt and roast in a moderate oven (170°C) for 45min
When the tips of the cauliflower are only just tinged nut brown the job is done
In a large pot puree the cauliflower, garlic and stock
Crumble in the cheese and puree again
Add more or less stock to achieve desired consistency
This soup often benefits from a tiny splash of cider vinegar to balance the richness of the cheese
Check seasoning

Comments

This simple pureed soup is perfect for the kind of sudden change in temperatures we’ve felt this past week. While the addition of blue cheese does a lot of the work for you, don’t be tempted to overdo it or the nutty notes of the cauliflower will be lost.

View More

Lemon Curd Tart

Beetroot, Carrot and Sesame Salad