Denise says:
Something hot, healthy and satisfying is always on the menu in January when New Year’s resolutions need to go into action. This soup ticks all those criteria and is perfect with some fresh crusty bread. The cheese provides a very creamy texture making it ideal for this soup recipe.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves: 6- 8 people
Ingredients:
1 tablespoon vegetable oil – for frying3 cloves garlic –peeled and roughly chopped
2 onions –peeled and roughly chopped
1 sweet potato – peeled and roughly chopped
1 leek – trimmed and roughly chopped
1 tablespoon dried coriander
1 large cauliflower (approx. 1kg) – trimmed and broken up into small florets
50g low fat cheddar cheese – roughly chopped
1.2 litre vegetable stock
Topping: 1 onion – peeled and sliced
1 teaspoon olive oil
Pinch of brown sugar
Sprigs of fresh parsley
Method
1. Heat the vegetable oil in a large saucepan. Sauté the garlic, onion, sweet potato, leek and coriander for about 5 minutes.2. Add the cauliflower, cheese and stock.
3. Bring to the boil, then reduce the heat and leave to simmer for about 30 minutes until the cauliflower is soft and the potato almost collapsing.
4. Whizz in a food processor until you get a creamy, thick soup.
5. Taste and adjust seasoning to taste.
6. Heat the oil and sauté the onion until soft and golden. Add a pinch of sugar and cook for a further 2 minutes. Set aside for a garnish.
7. When ready to serve, warm through, ladle into mugs or bowls, top with the caramelized onion and sprigs of fresh parsley.
You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month