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Recipe: roast cauliflower cheese soup

starter
vegetarian
winter
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At this time of the year the Khoollect team like to cosy up in true Scandi hygge style. Cue the cashmere bed socks, woolly beanies and nights on the sofa enjoying this soothing Scandinavian-inspired playlist for those darker days and couch-based nights.

Roast cauliflower cheese soup

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Preparation Time15 MINUTES

Cooking Time50 MINUTES

Resting Time0 MINUTES

Serves4

LevelMedium


ingredients

2 medium heads cauliflower (about 1 kg total, I used a mix of romanesco and cauliflower)
4 tbsp olive oil
Sea salt
Black pepper
5 shallots, peeled and finely chopped
2 garlic cloves, peeled and chopped
1 litre hot vegetable stock
1 large baking potato, peeled and cubed
85g mature cheddar, grated
3 spring onions, trimmed and cut at an angle
Extra-virgin olive oil, to drizzle

1

Preheat the oven to 200c/180 c fan. Divide the cauliflower heads into small bite-sized florets and spread out on a large baking tray.

2

Toss with 2 tbsp of the oil and scatter with salt and pepper. Roast for 45 minutes, tossing occasionally, until golden and a little crispy in parts.

3

In the meantime, heat the remaining 2 tbsp of oil in a large saucepan. Add the shallots, sweat over a low heat for 10 minutes with a pinch of salt, add the garlic after 10 minutes and cook for a further 2 minutes to soften.

4

Add the potato and the vegetable stock and simmer until the potato is very tender, about 15 minutes.

5

Open the oven and scatter half the cheese over the cauliflower and continue to roast.

6

After the 45 minutes is up, add 2/3 rds of the cheesy roasted cauliflower to the soup pan. Simmer then blend to a smooth soup. Check the seasoning. Divide the soup between 4 bowls and scatter the top of each with the remaining cauliflower and remaining grated cheese.

7

Add a sprinkling of spring onions and a little extra black pepper.

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Preparation Time15 MINUTES

Cooking Time50 MINUTES

Resting Time0 MINUTES

Serves4

LevelMedium


ingredients

2 medium heads cauliflower (about 1 kg total, I used a mix of romanesco and cauliflower)
4 tbsp olive oil
Sea salt
Black pepper
5 shallots, peeled and finely chopped
2 garlic cloves, peeled and chopped
1 litre hot vegetable stock
1 large baking potato, peeled and cubed
85g mature cheddar, grated
3 spring onions, trimmed and cut at an angle
Extra-virgin olive oil, to drizzle

1

Preheat the oven to 200c/180 c fan. Divide the cauliflower heads into small bite-sized florets and spread out on a large baking tray.

2

Toss with 2 tbsp of the oil and scatter with salt and pepper. Roast for 45 minutes, tossing occasionally, until golden and a little crispy in parts.

3

In the meantime, heat the remaining 2 tbsp of oil in a large saucepan. Add the shallots, sweat over a low heat for 10 minutes with a pinch of salt, add the garlic after 10 minutes and cook for a further 2 minutes to soften.

4

Add the potato and the vegetable stock and simmer until the potato is very tender, about 15 minutes.

5

Open the oven and scatter half the cheese over the cauliflower and continue to roast.

6

After the 45 minutes is up, add 2/3 rds of the cheesy roasted cauliflower to the soup pan. Simmer then blend to a smooth soup. Check the seasoning. Divide the soup between 4 bowls and scatter the top of each with the remaining cauliflower and remaining grated cheese.

7

Add a sprinkling of spring onions and a little extra black pepper.

SHOW MORE
SHOW LESS

At this time of the year the Khoollect team like to cosy up in true Scandi hygge style. Cue the cashmere bed socks, woolly beanies and nights on the sofa enjoying this soothing Scandinavian-inspired playlist for those darker days and couch-based nights.

Roast cauliflower cheese soup

1

Preheat the oven to 200c/180 c fan. Divide the cauliflower heads into small bite-sized florets and spread out on a large baking tray.

2

Toss with 2 tbsp of the oil and scatter with salt and pepper. Roast for 45 minutes, tossing occasionally, until golden and a little crispy in parts.

3

In the meantime, heat the remaining 2 tbsp of oil in a large saucepan. Add the shallots, sweat over a low heat for 10 minutes with a pinch of salt, add the garlic after 10 minutes and cook for a further 2 minutes to soften.

4

Add the potato and the vegetable stock and simmer until the potato is very tender, about 15 minutes.

5

Open the oven and scatter half the cheese over the cauliflower and continue to roast.

6

After the 45 minutes is up, add 2/3 rds of the cheesy roasted cauliflower to the soup pan. Simmer then blend to a smooth soup. Check the seasoning. Divide the soup between 4 bowls and scatter the top of each with the remaining cauliflower and remaining grated cheese.

7

Add a sprinkling of spring onions and a little extra black pepper.

SHOW MORE
SHOW LESS
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Saskia 2 years ago

Hi Rachel,

Good recipe, got really inspired. Normally I would uwe less cauliflower, but this recipe convinced me. However, I always add quitte a lot of dry white wine and nutmeg at the beginning when making the soup. For me it brings something extra. Is this also something you would use to bring the flavour out? Ah yeah and sometimes some mushrooms along. Curious about your opinion.

Lots of love from Holland,

Saskia

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