Autumn is most definately upon us. The wind is whipping up already fallen leaves and squally showers beat against the windows. It is time to think of hearty comfort food again and what better than soup.
This cauliflower cheese soup is one of our favourites, it’s a hug in a mug.
1 small onion chopped
1 clove garlic finely chopped
1 small leek chopped
1 litre chicken stock
125g/4oz chedder cheese grated
1 pkt mozzerella
120ml/4fl oz double cream (heavy cream)
1 tablespoon fresh thyme
salt and pepper
Pour the olive oil into a large pan and add the onion and leek, cook on a low heat stirring as you go, add the garlic after 5 minutes.
Chop the cauliflower florettes from the stalk and add them to the pot along with the chicken stock. Bring to the boil and then simmer for approximately 20 minutes. Season with salt and pepper and add the finely chopped thyme (reserve a few sprigs to decorate later).
Blitz the soup either in a blender or by using a wand blender.
Add the grated cheese and the pulled apart mozzerella cheese and cream to the pot and stir continously. Make sure you are on a nice low heat now as you don’t want this boiling.
When all cheese is melted and everything is nicely mixed and smooth serve with warm crusty bread and a sprinkling of thyme.