About this recipe:Had a cauliflower that needed using up and made this up using other ingredients I had in the fridge. Worked out to be really tasty and will now be a staple soup. So very easy to make, so that's another bonus!
4 tablespoons vermouth or white wine (to add a depth of flavour)
1 cauliflower, broken into florets
1 chicken or vegetable stock cube
500ml boiling water
1 bay leaf
black pepper to taste
blue cheese to crumble in individual soup dish or 2 teaspoons of light garlic and herb soft cheese
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Method Prep:10min › Cook:30min › Ready in:40min
Warm a little oil in a large saucepan over a medium heat; add the onion, carrot, potato, celery, garlic, cumin seeds and thyme. Keep stirring and then reduce the heat to low, put lid on and sweat all veg for about 5 minutes.
Add vermouth and cauliflower, stir and put lid back on for about 5 minutes more.
Mix chicken stock cube up with 500ml boiling water and add to pan along with the bay leaf and pepper. Add more boiling water to cover all cauliflower, if needed.
Simmer for about 20 minutes till all veg is soft.
Take out bay leaf. Blend till smooth, add more hot water if consistency is too thick. Add more ground black pepper to taste.
To each portion (should make four to six bowls) add some crumbled blue cheese in and stir until melted. Equally nice with low fat cream cheese with garlic and herb swirled in. Haven't tried with Cheddar but imagine that would also be nice but all I can say made once and will certainly be making it again!