Cauliflower, leek and cheddar soup


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.

You'll need

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

Method

  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

June 2017

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