This is a delicious soup for those cool evenings, a recipe adapted from Heidi Swanson’s cookbook “Super Natural Everyday.”
Preheat oven to 200°C. Lightly coat cauliflower and potatoes in approx. 40ml olive oil and season with salt and pepper. Roast in oven until golden brown (15-20 mins).
Heat remaining olive oil in a large saucepan over medium-high heat. Stir in shallots, onion and a pinch of salt. Sauté until onions soften. Stir in garlic, then add the roasted cauliflower and potato. Add stock and bring to the boil. Simmer for a further 5 minutes, then remove saucepan from heat. Puree soup with a stick blender or in a food processor. Stir in the cheese and mustard, then add salt and pepper to taste.
Serve sprinkled with freshly grated aged cheddar.
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