Blue Cheese Cauliflower Soup

This week’s recipe comes from my favourite seedling supplier Awapuni Nurseries. I made this recipe using one of the cauliflowers that I grew from their seedlings.

It’s ever so creamy with a slight tang from the blue cheese – an absolutely perfect winter warmer which is even more satisfying when you’ve grown the cauliflower yourself!

Serve with homemade Vogels garlic croutons. 

Blue Cheese Cauliflower Soup

1 Onion

3 cloves Garlic

Teaspoon Olive Oil

1 large Potato, peeled & cut in four

1 Cauliflower

4 cups Veggie stock

70g Blue cheese plus more for topping

Chopped walnuts and parsley for topping – optional

Method

Finely chop one onion and three cloves of garlic and fry in a teaspoon of oil until soft. Add one peeled and diced potato and fry for a further five minutes.

Cut a whole cauliflower in to even-sized pieces and place in a large pot with the fried onion, garlic and spud. Add four cups of good quality vegetable stock to the pot. Cover and simmer for approximately 20 minutes.

Process the cauliflower mixture through a food processor or with a hand-held blender until smooth and creamy.

Gently reheat and add 70g of crumbled blue cheese to the soup. Once heated, you can garnish with an additional 30g of blue cheese pieces and serve. Voila!