Name: Cauliflower, leek and cheddar soup
Yield: 4
Ingredients: 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 chicken or vegetable stock (2 cups); 300 gm sour cream; 60 gm cheddar, finely grated

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.

Ingredients

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 chicken or vegetable stock (2 cups)

300 gm sour cream

60 gm cheddar, finely grated

Method

Main

1.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.

Styling by Emma Knowles

Ingredients

Method

Main

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