Cauliflower soup with smoked cheddar
Creamy in texture and cheesy in flavour, this cauliflower soup with smoked cheddar is savoury bliss.
Heat butter and oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring as you go, for five minutes or until the onion softens.
Add cauliflower and stock to the pan. Turn the heat up to high and bring to the boil, then reduce the heat to medium-low. Cook for 15 minutes, stirring occasionally.
When the cauliflower is tender, remove the soup from the heat and leave to cool slightly before blending. For the smoked almond pesto, place rocket, basil, parmesan almond and garlic in a food processor. Process until finely chopped. Gradually add oil, processing until well combined. Season the pesto with salt and pepper.
To finish the soup, use a stick blender to carefully blend the cauliflower mixture until very smooth. Add cheddar and cream. Stir the soup over low heat for another 1-2 minutes to heat through. Season with salt and pepper.
For the fried cauliflower topping, heat oil in a frying pan over high heat. Add cauliflower florets and cook for 2-3 minutes each side or until golden brown. To serve, drizzle with the smoked almond pesto, top with the fried cauliflower, sprinkle with basil. This creamy cauliflower soup is simple to make and packed with flavour.
Serves
4
Prep
10m
Note: + cooling time
Cooking
25m
Ingredients
- 20g butter
- 2 tbs olive oil
- 1 brown onion, coarsely chopped
- 1 garlic clove, crushed
- 1 medium cauliflower, coarsely chopped
- 4 cups (1L) salt-reduced vegetable or chicken stock
- 1 cup (120g) coarsely grated smoked cheddar
- 1/2 cup (125ml) pouring (pure) cream or thickened cream
- 1 cup small cauliflower florets, extra for serving
- 1/2 cup basil sprigs
Smoked almond pesto
- 60g pkt Coles Australian Baby Rocket
- 1/2 cup basil leaves
- 1/4 cup (20g) finely grated parmesan
- 1/4 cup (55g) smoked almonds, chopped
- 1 garlic clove, crushed
- 1/3 cup (80ml) avocado oil or olive oil
Method
STEP 1
Heat the butter and half the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 mins or until onion softens. Add the cauliflower and stock. Increase heat to high and bring to the boil. Reduce heat to medium-low. Cook, stirring occasionally, for 15 mins or until the cauliflower is very tender. Remove from heat. Set aside to cool slightly.
STEP 2
To make the smoked almond pesto, place rocket, basil, parmesan, almond and garlic in a food processor and process until finely chopped. With the motor running, add oil in a thin, steady stream until well combined. Season.
STEP 3
Use a stick blender to carefully blend the cauliflower mixture in pan until very smooth. Add cheddar and cream. Stir until the cheddar melts. Place over low heat. Cook for 1-2 mins or until heated through. Season.
STEP 4
Heat the remaining oil in a frying pan over high heat. Add the extra cauliflower and cook for 2-3 mins each side or until golden brown.
STEP 5
Divide soup among serving bowls. Drizzle with the pesto. Top with fried cauliflower. Sprinkle with the basil.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
