Cauliflower soup

This is a delicious soup for those cool evenings, a recipe adapted from Heidi Swanson’s cookbook “Super Natural Everyday.” 


  • 80ml extra-virgin olive oil
  • 2 shallots, chopped
  • 1 brown onion, chopped
  • 1 large potato, peeled and cut into cubes
  • 2 garlic gloves, chopped
  • 850ml vegetable or chicken stock
  • 350g cauliflower, cut into small florets
  • 45g freshly grated aged cheddar cheese, plus extra for topping
  • 2 tsp Dijon mustard
  • Sea salt and pepper


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.


  • The soup may also be served with some mustard croutons for a bit of crunch.  Simply melt 40g unsalted butter, whisk in 2 tablespoons of extra-virgin olive oil and 1 ½ tblsp Dijon mustard, then pour over some torn apart wholegrain bread or sourdough.  Bake in a moderate oven for 10-15 minutes until crunchy.