Awapuni's Blue Cheese & Cauliflower Soup

This week’s recipe comes from my favourite seedling supplier, Awapuni Nurseries. Their seedlings are honestly the best, and I love that they come in paper rather than plastic, which makes them an easy choice!

This soup is a real winter winner. It’s beautifully creamy with a gentle tang from the blue cheese, it's comforting, nourishing, and just a little bit different. Even better if you’ve grown some of the ingredients yourself, which makes it all the more satisfying.

It might sound like an unusual combination, but it works so well and it’s surprisingly simple to make. Perfect for impressing friends (or just treating yourself) with something a bit special.

Awapuni's Blue Cheese & Cauliflower Soup

Ingredients

1 onion, finely chopped

3 cloves garlic, finely chopped

1 tsp oil

1 potato, peeled and diced

1 whole cauliflower, cut into even-sized pieces

4 cups good quality chicken stock

70g blue cheese, crumbled

Extra 30g blue cheese, to serve

Method

In a large pot, gently cook the onion and garlic in the oil until soft and fragrant.

Add the diced potato and cook for a further 5 minutes, stirring occasionally.

Add the cauliflower pieces and pour in the chicken stock. Cover and simmer for around 20 minutes, or until the vegetables are tender.

Blend the soup until smooth and creamy using a food processor or stick blender.

Return to a gentle heat and stir through the blue cheese until melted and well combined.

Serve warm, topped with a little extra blue cheese if you like.

A simple, hearty soup with a lovely depth of flavour, totally perfect for those cooler days when you want something warming and satisfying.