cheesy-cauliflower-flask-soup

Cheesy cauliflower flask soup

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Ingredients

1 cauliflower (about 1kg)
1 tbsp olive oil
1 onion, finely chopped
2 celery sticks, finely chopped
1 garlic clove, crushed
small handful of thyme
1 large potato (about 340g), cut into chunks
500ml milk
600ml vegetable stock
100g mature cheddar, grated

For the croutons

200g sourdough or other crusty bread, torn into bite-sized chunks
1 tsp dried mixed herbs
1 tsp garlic granules
25g parmesan or vegetarian alternative, finely grated
2 tbsp olive oil

Method

STEP 1
Trim the cauliflower and discard any wilted leaves, then roughly chop the florets, stalk and remaining leaves. Heat the oil in a large, deep saucepan over a medium heat, tip in all the cauliflower pieces, the onion, celery, garlic, thyme and a large pinch of salt, cover partially with a lid and cook for 15-20 mins until all the vegetables have softened.
STEP 2
Tip in the potatoes, milk and stock, and bring to a simmer. Season well with black pepper, then continue to simmer for 15-20 mins, partially covered, until everything is fall-apart tender. Remove from the heat and discard the thyme. Blitz until smooth using a hand blender, then return to a low heat and stir in the cheese until fully melted. Season and add a splash more stock or milk if it’s too thick. Will keep chilled for up to three days, or frozen for two months. If travelling, decant into a heatproof flask.
STEP 3
To make the croutons, heat the oven to 190C/170C fan/gas 5. Tip all the ingredients onto a large baking tray and toss together using your hands. Season and bake for 15-17 mins until golden. Leave to cool completely on the tray. Will keep in an airtight container for up to three days. Sprinkle a handful of croutons over the soup or into the flask just before serving.