Roasted cauliflower and punchy blue cheese are the perfect partners in this elegant soup. You’ll find this simple enough for weeknight preparation but also lovely enough to serve at a dinner party.
Serves: 6
INGREDIENTS
1 medium head cauliflower, cut into florets
4 large garlic cloves, finely diced
1 medium onion, finely diced
3 medium potatoes, peeled and cut into cubes
5 cups vegetable stock
1 cup full-fat milk (you can also use almond milk)
80 to 100 grams Blue Cheese (I’ve used a creamy blue)
olive oil for roasting and sautéing
sea salt and cracked black pepper
METHOD
Preheat oven to 200 degrees celsius. Place the cauliflower florets in an oven-proof dish, toss with a generous drizzle of olive oil and sprinkle with salt. Roast for 45 minutes until tender and the tips are browned.
Heat a glug of olive oil in a large soup pot over a medium heat. Cook the garlic and onion gently, without growing, for 5 minutes.
Add the potato and stock. Bring to a boil and then simmer for 20 minutes, until the potato is soft. Add the cooked cauliflower and the milk. Simmer for a further 10 minutes. Remove from the heat.
Crumble the blue cheese into the soup and use a hand blender to puree until silky smooth. Season to taste.
Serve with some additional cheese crumbled on top and a drizzle of olive or hazelnut oil.
Leftover soup will last up to 3 days in the fridge and can be gently reheated on the stovetop.
Green Mondays
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, Kelly Gibney.com.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.